10 Delicious Variations of French Potato Salad Under 250 Calories

French potato salad is a classic that can be both satisfying and light. In this collection, you’ll find ten tasty takes on this beloved dish, all clocking in under 250 calories. These unique variations keep the spirit of France alive while adding some fresh twists, perfect for any meal or side dish. Let’s dig in and give your palate a treat!

Classic French Potato Salad – Baby Potatoes, Dijon Mustard, White Wine Vinegar.

This classic French potato salad is a delightful blend of tender baby potatoes, zesty Dijon mustard, and tangy white wine vinegar. It’s a refreshing side dish that perfectly balances creamy and tangy flavors, making it a favorite for picnics, barbecues, and family gatherings. Plus, it’s easy to whip up, requiring only a few simple ingredients!

The combination of Dijon mustard and white wine vinegar adds a unique twist that elevates ordinary potatoes to something special. Serve it chilled or at room temperature, and watch it disappear from the table!

Ingredients

• 1 pound baby potatoes
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red bell pepper (optional)

Instructions

1. Boil the Potatoes: In a pot of salted water, cook the baby potatoes for about 15-20 minutes or until tender. Drain and let cool slightly.
2. Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, white wine vinegar, and olive oil. Season with salt and pepper.
3. Combine: Cut the cooled potatoes into halves or quarters, depending on their size. In a large bowl, toss the potatoes with the dressing, making sure they are well coated.
4. Add Vegetables: Gently fold in the chopped parsley and diced red bell pepper for added color and crunch.
5. Chill and Serve: Refrigerate for at least 30 minutes to let the flavors meld before serving. Enjoy this deliciously light salad!

Herb-Infused French Potato Salad – Potatoes, Fresh Parsley, Tarragon-Infused Vinaigrette.

This Herb-Infused French Potato Salad combines tender potatoes with a refreshing tarragon-infused vinaigrette for a simple yet delicious dish. The fresh parsley adds a vibrant touch, making it a perfect side for any meal. Plus, it’s under 250 calories, so you can enjoy it guilt-free!

Making this salad is quick and straightforward. Just cook your potatoes, mix the vinaigrette, and toss everything together. The blend of herbs brings a delightful flavor that will elevate your dining experience.

Ingredients

• 1 lb small potatoes, quartered
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried tarragon)
• Salt and pepper, to taste

Instructions

1. Boil the Potatoes: In a large pot, add the quartered potatoes and cover with water. Bring to a boil and cook for about 10-15 minutes, or until fork-tender. Drain and let cool slightly.
2. Make the Vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and tarragon. Season with salt and pepper.
3. Toss It Together: In a large bowl, combine the warm potatoes and fresh parsley. Drizzle the vinaigrette over the top and gently toss to combine.
4. Serve: Enjoy your herb-infused potato salad warm or chilled, as a refreshing addition to your meal!

Garlic And Shallot French Potato Salad – Potatoes, Minced Garlic, Caramelized Shallots.

This Garlic and Shallot French Potato Salad is a delightful twist on a classic dish. The combination of tender potatoes with the rich flavors of caramelized shallots and minced garlic makes it a tasty side that’s both light and satisfying.

It’s simple to prepare, making it perfect for weeknight dinners or gatherings. The sweetness of the shallots balances beautifully with the savory garlic, creating a delicious harmony of flavors without weighing you down.

Ingredients

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 cup shallots, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Boil the Potatoes: In a large pot, add the halved baby potatoes and cover them with cold water. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and set aside.
2. Caramelize the Shallots: In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté for about 8-10 minutes until they become golden and soft. Stir in the minced garlic and cook for an additional 1-2 minutes.
3. Combine Ingredients: In a large bowl, mix the cooked potatoes with the caramelized shallots and garlic. Season with salt and pepper, then add the apple cider vinegar and Dijon mustard. Toss gently to combine.
4. Garnish and Serve: Sprinkle the chopped parsley on top for a fresh finish. Serve warm or at room temperature.

Lemon-Dill French Potato Salad – Potatoes, Lemon Juice, Fresh Dill.

This Lemon-Dill French Potato Salad is a refreshing twist on a classic side dish. With vibrant flavors from fresh lemon juice and dill, it brings a bright, zesty taste to your meal. Plus, it’s simple to make, making it a perfect addition to any gathering or weeknight dinner.

The combination of tender potatoes and aromatic herbs creates a dish that’s both satisfying and light. You can enjoy it chilled or at room temperature, making it versatile for any occasion!

Ingredients

• 1 lb small potatoes, halved
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: In a large pot of salted boiling water, add the halved potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. Prepare the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
3. Combine: In a large bowl, toss the warm potatoes with the dressing and fresh dill until well coated.
4. Serve: Enjoy immediately or refrigerate for later. This salad tastes even better after the flavors meld together in the fridge.

Avocado French Potato Salad – Potatoes, Mashed Avocado, Dijon Mustard.

This Avocado French Potato Salad is a delightful twist on the classic recipe. Creamy mashed avocado replaces traditional mayonnaise, giving it a fresh taste and a healthy edge. The Dijon mustard adds a hint of tanginess, making every bite flavorful and satisfying.

Simple to prepare, this salad combines boiled potatoes, vibrant cherry tomatoes, and fresh herbs to create a colorful dish perfect for any meal. It’s light, refreshing, and under 250 calories, making it a great choice for lunch or a side at dinner.

Ingredients

• 2 cups baby potatoes, halved
• 1 ripe avocado
• 2 tablespoons Dijon mustard
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)

Instructions

1. Boil the Potatoes: In a pot, bring water to a boil and add the baby potatoes. Cook for about 10-12 minutes, or until tender. Drain and let cool.
2. Prepare the Dressing: In a bowl, mash the ripe avocado and mix in the Dijon mustard. Add salt and pepper to taste.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes, cherry tomatoes, and chopped parsley. Pour the avocado dressing over and gently toss to coat.
4. Serve: Drizzle with olive oil if desired, and serve chilled or at room temperature.

Spicy French Potato Salad – Potatoes, Cayenne Pepper, Whole Grain Mustard.

This Spicy French Potato Salad adds a delightful kick to the classic dish. The combination of tender potatoes, a hint of cayenne pepper, and tangy whole grain mustard brings a zesty twist that elevates your usual summer salad. It’s simple to prepare and makes for a perfect side dish at barbecues or picnics, offering a unique flavor without overwhelming your palate.

The heat from the cayenne pepper complements the creaminess of the potatoes, while the mustard adds a savory depth. This salad is not just easy to whip up but also light, keeping you under 250 calories per serving. You’ll love how the spice transforms a traditional favorite!

Ingredients

• 2 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Boil the Potatoes: In a large pot, add the halved baby potatoes and cover them with water. Bring to a boil and cook for about 15-20 minutes, or until tender. Drain and let cool slightly.
2. Mix the Dressing: In a small bowl, whisk together olive oil, whole grain mustard, cayenne pepper, salt, and pepper.
3. Toss the Salad: In a large bowl, combine the cooled potatoes with the dressing. Toss gently to coat the potatoes evenly.
4. Garnish: Serve the salad warm or at room temperature, garnished with fresh parsley. Enjoy!

Caper And Olive French Potato Salad – Potatoes, Capers, Sliced Black Olives.

This Caper and Olive French Potato Salad is a delightful twist on a classic dish. The combination of tender potatoes, tangy capers, and briny black olives creates a flavor explosion that’s both refreshing and satisfying. It’s an easy recipe to whip up, making it perfect for any gathering or a simple weeknight dinner.

The sharpness of the capers complements the richness of the potatoes, while the olives add a nice depth. This dish is not only delicious but also light on calories, fitting perfectly into a healthy eating plan. Enjoy it on its own or as a side!

Ingredients

• 2 cups diced potatoes
• 1/4 cup sliced black olives
• 2 tablespoons capers, rinsed
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the Potatoes: Place the diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
2. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Combine the Salad: In a large bowl, mix the cooled potatoes, sliced olives, and capers. Pour the dressing over the salad and toss gently to combine.
4. Garnish and Serve: Sprinkle fresh parsley on top and serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Smoky Paprika French Potato Salad – Potatoes, Smoked Paprika, Red Wine Vinegar.

This Smoky Paprika French Potato Salad brings a delightful twist to the classic recipe. The combination of tender potatoes with the rich flavor of smoked paprika and a splash of red wine vinegar creates a dish that’s both simple and satisfying. Perfect for a picnic or a side at dinner, it’s light yet full of flavor.

The smokiness from the paprika adds depth, making it a standout option for those looking to spice up their potato salad game. Plus, it’s healthy and quick to whip up, making it an ideal choice for busy cooks.

Ingredients

• 1 pound small potatoes, halved or quartered
• 1 tablespoon smoked paprika
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes. Drain and let cool slightly.
2. Make the Dressing: In a small bowl, whisk together smoked paprika, red wine vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
3. Combine: In a large bowl, toss the warm potatoes with the dressing until evenly coated.
4. Garnish and Serve: Transfer to a serving dish and sprinkle with fresh parsley. Enjoy warm or cold!

Vegan Mayo French Potato Salad – Potatoes, Vegan Mayo, Apple Cider Vinegar.

This Vegan Mayo French Potato Salad is a delightful twist on the classic dish. With creamy vegan mayo, zesty apple cider vinegar, and tender potatoes, it offers a fresh and tangy flavor that’s sure to please. It’s simple to whip up, making it a great side for any meal or a light lunch on its own.

Not only does it keep the calorie count low, but it also tastes incredibly satisfying. You’ll love how the creamy dressing complements the soft potatoes, making every bite a treat. Plus, it’s easy to customize with your favorite herbs or vegetables!

Ingredients

• 2 pounds baby potatoes
• 1/2 cup vegan mayo
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Boil the potatoes: Place the baby potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool.
2. Prepare the dressing: In a bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Combine: Once the potatoes are cool, cut them into halves or quarters. In a large mixing bowl, toss the potatoes with the dressing and chopped parsley until well coated.
4. Serve: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy your refreshing Vegan Mayo French Potato Salad!

Mediterranean French Potato Salad – Potatoes, Cherry Tomatoes, Balsamic Glaze.

This Mediterranean French potato salad is a burst of flavors that’s both fresh and satisfying. The combination of tender potatoes, sweet cherry tomatoes, and a tangy balsamic glaze creates a light yet hearty dish. Perfect for warm days or as a side for your favorite grilled meats, it’s simple to whip up and sure to impress your guests.

The salad captures the essence of Mediterranean cuisine with its vibrant ingredients and enjoyable textures. The balsamic glaze adds a sweet depth, while the cherry tomatoes provide a pop of color and juiciness. Whether you’re enjoying a picnic or a family dinner, this dish is a delicious choice that’s also under 250 calories.

Ingredients

• 4 medium potatoes, peeled and cubed
• 1 cup cherry tomatoes, halved
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Boil the Potatoes: In a pot of salted water, boil the cubed potatoes until tender, about 10-15 minutes. Drain and let cool.
2. Prepare the Dressing: In a small bowl, whisk together the balsamic glaze, olive oil, Dijon mustard, salt, and pepper.
3. Combine Ingredients: In a large bowl, mix the cooled potatoes and cherry tomatoes. Drizzle with the balsamic dressing and toss gently to combine.
4. Garnish and Serve: Sprinkle fresh parsley on top before serving. Enjoy!