Go Back
+ servings
Print Recipe Add to Collection
5 from 4 votes

15 Minute French Potato Salad

15 minutes -yes, you read that right! This easy potato salad takes only 15 minutes to make! Potatoes, onions and tomatoes dressed up with a classic lemon dijon vinaigrette, this French Potato Salad is one you'll be making all spring and summer long!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: French
Servings: 4 servings
Calories: 221kcal


  • 1 onion, sliced into ¼ inch thick slices
  • 1 ½ pounds baby Dutch yellow potatoes
  • ¾ cup vegetable stock
  • 1 cup fresh or frozen corn
  • 1 cup cherry tomatoes sliced in half

Lemon Dijon Vinaigrette

  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon champagne or white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 Tablespoons olive oil extra virgin
  • 1 Tablespoon fresh tarragon minced
  • 1 Tablespoon fresh parsley minced
  • salt and pepper to taste


Pressure Cooker:

  • If your pressure cooker has a saute function, turn it to saute and add 1 Tablespoon of olive oil.  
  • Add the onion and saute for 2 minutes until the onions are tender and slightly opaque.
  • Add the potatoes and stock. Lock the lid and bring to high pressure. 
    Cook for 3 minutes.
  • Quick release the pressure and remove the lid.
  • Add the corn and replace the lid and let sit for 1 minute.
  • Remove to a serving platter. Scatter the tomatoes over  and drizzle with the dressing. 

If making on the stovetop:

  • While the potatoes are cooking, combine the lemon juice, vinegar and dijon mustard in a small bowl. Whisk to combine.
  • Add the potatoes to a medium-sized saucepan and cover with water. Bring to a boil and boil the potatoes until they are fork tender but not totally soft. 
  • While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the onions and saute for 2 - 3 minutes or until the onions are soft and slightly opaque. 
  • Drain the potatoes and add the onions. Add in the corn and gently stir. 
  • Place the potato mixture on a platter and sprinkle the tomatoes over. Drizzle with the vinaigrette and serve. 

For the lemon dijon vinaigrette

  • Slowly drizzle in the olive oil, whisking briskly. Season with salt and pepper. Taste and adjust seasoning. 
    Stir in the fresh tarragon and parsley.


The salad can be made and dressed several hours before serving for best flavor and texture.
Extra potato salad can be stored in the refrigerator overnight. The potatoes will become a bit softer, but the salad will still taste delicious!


Calories: 221kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 891mg | Fiber: 5g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 30.1mg | Calcium: 77mg | Iron: 6.4mg