French Potato Salad (Easy No Mayo Potato Salad)
This French potato salad skips the mayonnaise and uses a bright Dijon vinaigrette with fresh herbs for a light and flavorful side dish.
Servings: 6 people
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Equipment
- Medium pot
- Collander
- Large mixing bowl
- Spatula
Ingredients
- 1 ½ pounds baby potatoes quartered
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup olive oil
- ¼ cup fresh parsley chopped
- 2 green onions thinly sliced
- 2 tablespoons fresh dill chopped
Instructions
- Add the potatoes to a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until fork-tender, about 12-15 minutes. Drain the potatoes and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil, then add the parsley, green onions, and dill. Toss the potatoes with the vinaigrette.
- Serve at room temperature or chilled.
Notes
• Serve warm for the most traditional French potato salad experience.
• Toss the potatoes with the dressing while they are still warm so they absorb more flavor.
• Fresh herbs provide the best flavor and texture.
• Avoid overcooking the potatoes to keep them from falling apart.
• Stir before serving if the dressing settles while stored.