French Potato Salad with Dijon Vinaigrette (No Mayo)
This French potato salad recipe is a quick and easy way to spice up your regular potato salads. This yummy salad is healthy so you don't have to feel guilty devouring it.
Equipment
- Large saucepan (4-quart / 4-litre)
- Rimmed baking sheet
- Wooden or metal skewer
- Thin-bladed paring knife
- Small mixing bowl
- Rubber Spatula
- Wire mesh strainer or colander
Ingredients
- 2 pounds small red potatoes about 900g, 1 to 2 inches (2.5–5cm) in diameter, unpeeled and sliced ¼ inch (6mm) thick
- 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon table salt / 1 tablespoon + 1 teaspoon Morton kosher salt
- 1 clove garlic peeled and threaded on a skewer
- 1½ tablespoons Champagne vinegar or white wine vinegar 22ml
- 2 teaspoons Dijon mustard
- ¼ cup extra-virgin olive oil 60ml
- ½ teaspoon freshly ground black pepper
- 1 small shallot minced
- 1 tablespoon chervil minced
- 1 tablespoon parsley minced
- 1 tablespoon chives minced
- 1 teaspoon tarragon minced
Instructions
- Place potatoes and salt in a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to medium. Lower skewered garlic into the simmering water and cook for 45 seconds. Immediately run garlic under cold running water to stop cooking; set aside to cool.2 pounds small red potatoes, 2 tablespoons Diamond Crystal kosher salt, 1 clove garlic
- Continue to simmer potatoes, uncovered, until tender but still firm — a thin-bladed paring knife should slip into and out of the centre of a potato slice with no resistance, about 5 minutes after reducing to a simmer. Drain carefully, reserving ¼ cup (60ml) of the cooking water. Arrange hot potatoes close together in a single layer on a rimmed baking sheet.2 pounds small red potatoes
- Remove garlic from skewer and mince. Whisk garlic, reserved cooking water, vinegar, mustard, oil, and pepper together in a bowl, then drizzle evenly over warm potatoes. Let potatoes stand for 10 minutes, then transfer to a large serving bowl.1 clove garlic, 1½ tablespoons Champagne vinegar or white wine vinegar, 2 teaspoons Dijon mustard, ¼ cup extra-virgin olive oil, ½ teaspoon freshly ground black pepper
- Combine shallot, chervil, parsley, chives, and tarragon in a bowl, then mix gently into potatoes with a rubber spatula. Serve.1 small shallot, 1 tablespoon chervil, 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon tarragon
Notes
Storage: Refrigerate undressed or dressed (without herbs) in an airtight container for up to 24 hours. Add herbs just before serving.
Make-Ahead: Dress the warm potatoes and refrigerate. Pull out at least 30 minutes before serving — cold mutes the vinaigrette and firms the potatoes.
Substitutions: Yukon Gold potatoes work well in place of red potatoes. Avoid russets — they're too starchy and will crumble when sliced and tossed. Champagne vinegar is the classic choice and slightly softer than white wine vinegar.
Pro Tip: Always dress the potatoes while they are still hot. Hot potato slices are porous and absorb the vinaigrette into the flesh rather than just wearing it on the surface. Reserve the starchy cooking water before draining — it acts as an emulsifier in the vinaigrette.
Serving Suggestion: For a heartier meal, top with canned tuna, hard-boiled eggs, sliced grilled chicken, or white beans at serving time. Pairs beautifully with grilled salmon, roast chicken, or a charcuterie spread.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 2373mgPotassium: 765mgFiber: 3gSugar: 2gVitamin A: 154IUVitamin C: 15mgCalcium: 38mgIron: 2mg
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