French Potato Salad with a Cajun Mustard Vinaigrette
This French potato salad is made with tender baby potatoes, fresh herbs, and a mustard vinaigrette with a subtle Cajun kick. Tossed while the potatoes are still warm, the dressing soaks in beautifully—bright, savory, and lightly spiced—highlighting simple ingredients with layered, soulful flavor.
Potatoes are one of those crops that require a little faith. Unlike leafy greens, you don’t get to watch their progress day by day — no visible clues, no quick harvest. You plant them, tend the soil, and trust what’s happening beneath the surface. If you’ve read my post on growing potatoes in the garden, you already know the quiet anticipation that comes with that first dig.
That patience is part of what makes a dish like this French potato salad so satisfying. Potatoes are endlessly versatile, grounding a meal whether they’re roasted, mashed, or tossed warm with a bright vinaigrette. This version whispers French at its core — tender potatoes dressed while still warm — with a subtle Cajun nod that speaks to my own roots. It’s unfussy, deeply flavorful, and the kind of side dish that feels just as at home at a holiday table as it does alongside a simple weeknight meal.
I especially love potato salads like this because they let good ingredients do the talking. I am personally NOT a fan of traditional potato salad; no mayo to mask the flavor, just olive oil, mustard, herbs, and a little heat to bring everything together. It’s a reminder that sometimes the most satisfying dishes come from trusting the process — in the garden and in the kitchen.
Simple ingredients come together to create a flavorful French-style potato salad.
This past year — and again this season — we’ve been lucky to enjoy a longer potato growing window here in Central Texas (that means I’m politely yelling “WHERE THE HELL’S WINTER!?), with our first frost having yet to arrive. Potatoes are one of those crops that shine in a seasonal garden, rewarding patience with a harvest that stores beautifully. One of the benefits of gardening in this climate is the ability to harvest potatoes in fall and winter, and again in spring, making them one of the most rewarding crops to grow. New potatoes in particular are especially easy here, but even if you don’t grow your own, good-quality organic potatoes from the store work beautifully in a dish like this.
When I have potatoes on hand, I tend to keep things simple. A warm, vinaigrette-style potato salad is one of my favorite ways to let their natural flavor shine — no mayo needed. Fresh herbs make all the difference here, and even when the garden is quiet, I keep herbs growing indoors year-round in my Click & Grow smart garden and my Gardyn hydroponic farmstand. It’s a small way to stay connected to the growing season, even in the colder months.
This French potato salad with a Cajun mustard vinaigrette comes together quickly, holds beautifully for gatherings, and feels just as at home on a holiday table as it does for an easy lunch. It’s unfussy, deeply flavorful, and rooted in both the garden and the kitchen.
French Potato Salad with a Cajun Mustard Vinaigrette
This French potato salad is made with tender baby potatoes, fresh herbs, and a warm mustard vinaigrette with a subtle Cajun kick. Tossed while the potatoes are still warm, the dressing soaks in beautifully—bright, savory, and lightly spiced—highlighting simple ingredients with layered, soulful flavor.
Ingredients
Instructions
- Rinse and scrub clean the potatoes and half or quarter (I like to keep small ones whole and half the large ones. Just make sure pieces are consistent in size)
- Add potatoes to a large pot and cover with water + approximately 1/8-1/4 cup of salt for flavor and bring to a boil. Once boiling reduce heat to medium/high and continue to cook for 10-15 minutes checking readiness with a fork or knife. You do not want these to be too mushy.
- When potatoes are done, drain in a collander, rinse and run under cool water. Allow to dry slightly before adding to a large serving bowl. Season with the salt and pepper to taste and add in 1 T of apple cider vinegar. Set aside and prepare the vinegarette.
- In a small bowl or jar, whisk together the mustard, garlic, salt, pepper, red wine vinegar, honey and cajun seasoning.
- Drizzle in EVO while whisking and continue to whisk until the dressing is emulsified (If using a jar, place lid tightly and shake to combine).
- Add more EVO if you find the dressing too tangy
- Add the dill, whisk and taste and adjust as needed for saltiness, spice and herbaceous flavor with more dressing ingredients.
- Add the dressing to the potatoes in batches, tasting as you mix. Toss to combine and add chopped green onions and chopped parsley for a fresh bite.
- I like to serve this at room temperature but it can be made a head of time and stored in the refridgerator or slightly warmed.
Notes
Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
Nutrition Facts
Calories
80Fat
3 gSat. Fat
.4 gCarbs
12.2 gFiber
1.6 gSugar
6.8 gProtein
1.5 gSodium
111 mg
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HAPPY GROWING!
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Cultivate: An Annual Planting Planner
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