Easy French-Style Ham Potato Salad with Cornichons and Mustard Vinaigrette
This ham potato salad is based on my YouTube video for three summer potato salads, with a few adjustments since publication to make the proportions easier to repeat at home. In the video, I made everything by eye, which is how I often cook, but for a written recipe the oil, mustard, vinegar, potatoes, and salty ingredients need a little more structure.
This is a cold French-style potato salad made with waxy potatoes, ham, cornichons, green olives, herbs, and a mustard vinaigrette. It is different from a creamy mayonnaise potato salad because the dressing is sharper, lighter, and more briny. I make it when I want something that works beside grilled meat, roasted chicken, sandwiches, or as a simple lunch with a green salad.
The reason this version works is the balance between warm potatoes and a punchy dressing. The potatoes should still be slightly warm when they meet the vinaigrette, so they drink in the mustard, olive oil, and vinegar instead of just wearing the dressing on the outside. The mistake to avoid is adding salt too early. Ham, olives, cornichons, mustard, and olive brine already bring plenty, so taste first, then decide.
What Makes This Version Different
This is the charcutière version from the video, so the personality comes from ham, cornichons, mustard, and olives. It is not the same as a rich, creamy picnic salad. For a softer mayonnaise-based version, the creamy ham potato salad goes in that direction, with a rounder, more classic deli-style texture.
This one is brighter. The sauce is closer to a vinaigrette than a cream dressing, and the cornichons give it that little snap you expect in a French charcuterie-style plate. If the creamy potato salad is the smooth, comforting version, this one is the sharper cousin.
It also stays away from the very pickle-forward style of a dill pickle potato salad and the heavier, more indulgent feel of a bacon cheddar potato salad. Same family, different role on the table.
Ingredients You Need
Use waxy potatoes if possible. Yukon Gold, red potatoes, Charlotte potatoes, or small yellow potatoes all work well in Canada and the USA. What I look for here is a potato that stays in pieces after boiling. If it turns floury and breaks into crumbs, the salad becomes pasty.
For the ham, use a good cooked ham, not something too smoky or too sweet. A mild deli ham, jambon blanc, or leftover baked ham all work. Cut it into short strips or small squares so every forkful has a little bit, without making the salad feel like a ham bowl with a few potatoes hiding in it.
The cornichons should be chopped small. Same for the onion. You want little hits of crunch and acidity, not giant pieces that take over. The green olives can be sliced or roughly chopped. I prefer to chop them because the flavor spreads better through the salad.
For the dressing, I use Dijon mustard, a little olive brine, white wine vinegar, and olive oil. In the video, I used the vinegar from the olives. That gives good flavor, but jars of olives are not all the same. Some brines are very salty, some are mild, and some are too harsh. I prefer to use a mix of olive brine and vinegar because it keeps the flavor from becoming too salty.
If you want a basic dressing to keep on hand for salads like this, the classic homemade vinaigrette is a good base. For a creamier direction, a spoonful of homemade mayonnaise can be folded in at the end, but I would not start there for this version.
How to Make It
Start the potatoes in cold salted water. I like cooking them whole with the skin on because they absorb less water and hold together better. Bring the pot to a steady simmer, not a violent boil. If the water is smashing the potatoes around, the outside can split before the center is cooked.
You know they are ready when a small knife slides into the center without resistance. Not mushy, not crunchy. Just tender. Drain them and let them cool until you can handle them. Warm is good. Hot is too fragile. Cold works, but the dressing will not soak in as well.
Peel the potatoes if the skins are thick, or leave the skins on if they are thin and clean. Cut them into large bite-size chunks, about the size of a big walnut. At this point, they should look firm and slightly glossy, not dry and crumbly.
In a large bowl, whisk the Dijon mustard with the olive brine and vinegar. The mustard should loosen and look smooth. Slowly add the olive oil while whisking. It will not become as thick as mayonnaise, but it should look slightly creamy and connected instead of separated into oil floating on vinegar.
Add the chopped cornichons, olives, onion, parsley, chives, and ham. Stir this part before adding the potatoes. I make it this way because the small ingredients get coated evenly first, and then the potatoes need less mixing. Less mixing means better texture.
Add the warm potatoes and fold gently with a spatula. Turn from the bottom of the bowl, lift, and let the pieces fall back into the dressing. Do not mash. The salad should look moist, but not swimming in oil. If the potatoes look dry after a few minutes, add a small splash of vinegar or olive oil.
Let it rest for at least 30 minutes. This part matters. The first bite right after mixing can taste a little sharp, but after resting, the potatoes absorb the dressing and the ham, olives, and herbs settle into the background.
Before serving, taste again. Add black pepper. Add salt only if needed. Most of the time, the salad needs more pepper or a tiny splash of vinegar, not more salt.
Why I Make the Dressing This Way
A potato salad with ham can get heavy quickly if the dressing is too creamy or too sweet. Here, the mustard does the work. It gives body, helps the oil and vinegar hold together, and brings that French-style sharpness that works well with ham.
I use olive brine carefully. It is useful because it connects the olives to the dressing, but it is also salty. That is why I do not use only brine. A little white wine vinegar keeps the flavor cleaner.
The oil should be present but not greasy. If the bottom of the bowl has a puddle, there is too much. If the potatoes look dull and dry, there is not enough. The right texture is lightly coated, with the herbs sticking to the potatoes and the ham catching a bit of mustard around the edges.
Serving Ideas
This salad works cold, but I like it best cool rather than icy from the fridge. Take it out 10 to 15 minutes before serving if it has been chilled for a while.
It is good with simple grilled sausages, pork chops, roast chicken, burgers, or sandwiches. For a French-style meal, serve it beside easy French pork chops or with a crisp green salad like romaine and endive salad.
For a cold lunch spread, it also fits well beside salade Niçoise with seared tuna or a pasta salad with a brighter dressing, like Greek-style pasta salad with feta and olives.
This is a useful recipe for summer cookouts, but it is not only a summer dish. It works year-round with baked ham, roasted meats, simple weeknight chicken, or even as a make-ahead lunch.
Substitutions
No cornichons: Use dill pickles, but chop them small and taste before adding extra vinegar.
No olive brine: Use white wine vinegar only. Add a small pinch of sugar if the dressing tastes too sharp.
No green olives: Use capers, chopped pickles, or leave them out. If leaving them out, the salad may need a bit more salt.
No red onion: Use shallot or green onion. Shallot gives a softer French flavor.
No parsley or chives: Use dill, tarragon, or a small amount of green onion tops. Do not overdo dried herbs here. Fresh herbs make a big difference in a cold salad.
Want it creamier: Add 2 to 3 tablespoons of mayonnaise or sour cream after the vinaigrette is mixed. Keep it light so the mustard and cornichons still come through.
Want more protein: Add chopped hard-boiled eggs, but keep in mind that moves the salad closer to a farmhouse-style potato salad.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes. It is actually better after 30 minutes to 2 hours of resting. If making it a day ahead, keep it covered in the fridge and refresh it before serving with a small splash of vinegar, a drizzle of olive oil, and fresh herbs.
Should the potatoes be warm or cold when mixing?
Slightly warm is best. Warm potatoes absorb the dressing better. If they are too hot, they may break apart. If they are fully cold, the dressing stays more on the surface.
Can I use mayonnaise?
Yes, but use it as an addition, not the main dressing. This version is meant to be more vinaigrette-style. For a full creamy version, use the classic creamy potato salad as the better reference.
What kind of ham works best?
A mild cooked ham works best. Jambon blanc, deli ham, leftover baked ham, or a simple smoked ham can all work. Avoid very sweet ham if possible because it fights with the mustard and pickles.
Can I leave out the olives?
Yes. Add a few extra cornichons or a spoonful of capers if you still want that briny flavor. If you remove both olives and brine, use vinegar and season carefully at the end.
How long does it keep?
It keeps well for about 3 days in the fridge. Stir gently before serving. If it looks dry, add a little olive oil and vinegar.
Is this served as a side dish or main dish?
Both. The potatoes make it filling and the ham adds protein, so it can be lunch on its own. As a side, it is hearty enough for grilled meat, sandwiches, or a cold buffet.
Suggested Posts to Serve With It
For another potato side with a crisp texture, make crispy homemade hash browns.
For a pan-fried potato recipe with a different texture, try easy crispy potato latkes.
For a heartier potato dish with cheese, serve potato and cheese pierogi as a comfort-food option.
For a casual picnic-style meal, pair this salad with easy homemade corn dogs.
For a sheet pan dinner where potatoes stay in the same family, try sausage and potato sheet pan dinner.
Easy French-Style Ham Potato Salad with Cornichons and Mustard Vinaigrette
Ingredients
- 1 1/2 lb waxy potatoes such as Yukon Gold, red potatoes, or Charlotte potatoes
- 6 oz cooked ham cut into strips or small cubes
- 1/3 cup cornichons finely chopped
- 1/3 cup green olives sliced or chopped
- 1/4 cup red onion or shallot finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon green olive brine
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh chives finely sliced
- Black pepper to taste
- Salt only if needed
Instructions
- Place the potatoes in a pot of cold salted water. Bring to a simmer and cook for 25 to 30 minutes, or until a knife slides into the center easily.
- Drain the potatoes and let them cool until warm enough to handle.
- Peel the potatoes if desired, then cut them into large bite-size chunks.
- In a large bowl, whisk together the Dijon mustard, olive brine, and white wine vinegar.
- Slowly whisk in the olive oil until the dressing looks slightly creamy and emulsified.
- Add the cornichons, olives, onion, parsley, chives, and ham. Mix well.
- Add the warm potatoes and fold gently until coated. Do not mash the potatoes.
- Let the salad rest for at least 30 minutes.
- Taste before serving. Add black pepper and salt only if needed.
- Serve cool or chilled.
Video
Notes
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes. It is actually better after 30 minutes to 2 hours of resting. If making it a day ahead, keep it covered in the fridge and refresh it before serving with a small splash of vinegar, a drizzle of olive oil, and fresh herbs.Should the potatoes be warm or cold when mixing?
Slightly warm is best. Warm potatoes absorb the dressing better. If they are too hot, they may break apart. If they are fully cold, the dressing stays more on the surface.Can I use mayonnaise?
Yes, but use it as an addition, not the main dressing. This version is meant to be more vinaigrette-style. For a full creamy version, use the classic creamy potato salad as the better reference.What kind of ham works best?
A mild cooked ham works best. Jambon blanc, deli ham, leftover baked ham, or a simple smoked ham can all work. Avoid very sweet ham if possible because it fights with the mustard and pickles.Can I leave out the olives?
Yes. Add a few extra cornichons or a spoonful of capers if you still want that briny flavor. If you remove both olives and brine, use vinegar and season carefully at the end.How long does it keep?
It keeps well for about 3 days in the fridge. Stir gently before serving. If it looks dry, add a little olive oil and vinegar.Is this served as a side dish or main dish?
Both. The potatoes make it filling and the ham adds protein, so it can be lunch on its own. As a side, it is hearty enough for grilled meat, sandwiches, or a cold buffet.🔗 Useful Links
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