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No Mayo Potato Salad (a.k.a. French Potato Salad)

This easy no mayo potato salad is made with white wine and a bit of chicken stock with fresh herbs, capers and warm sliced potatoes. The simple Dijon dressing is the "French" in this potato salad recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 313 kcal
Course: Side Dish
Cuisine: French

Ingredients

FOR THE POTATO SALAD:
  • 3 pounds Yukon gold potatoes
  • 1 stalk celery finely diced
  • 1 small vidalia onion finely diced
  • 5 scallions thinly sliced
  • 2 tablespoons capers chopped
  • 4 large hardboiled eggs
  • 4 tablespoons drinkable white wine
  • 3 tablespoons chicken stock from rotisserie chicken or low-sodium broth
  • 2 tablespoons Italian parsley chopped
  • 2 tablespoons fresh dill chopped
FOR THE DIJON DRESSING:
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar or champagne vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 tablespoons olive oil (½ cup + 2 tablespoons)

Instructions

PREP THE FRENCH POTATO SALAD
    Cup of Yum
  1. In a large stock pot add the potatoes and cover with cool water.  Heat over high heat until the water comes to a boil.  Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.  Tip the pot to drain all the water then place the lid on the pot and let the potatoes steam (off the heat)  for 10 minutes.
  2. Place the eggs in a small sauce pan and cover with water. Bring water to a boil and cook for 1 minute. Remove from heat and let the eggs sit in the hot water for 10 minutes off the heat. Run under cold water, then peel eggs.
  3. Meanwhile, chop  the celery, onions, scallions and capers and transfer them to a bowl.
  4. When the potatoes are cool enough to handle, use a sharp knife to peel the loose skins from the potatoes.  (Don't worry if it doesn't all come off, you just want to remove the loose bits.  Slice the potatoes into 1/4" thick rounds and transfer to a large shallow bowl. Sprinkle potatoes with wine and chicken broth and toss carefully with a spoon, trying not to break them apart too much. Let the potatoes soak in the liquids for a few minutes.
MAKE THE DIJON MUSTARD SALAD DRESSING:
  1. Meanwhile, make the dijon dressing.  In a bowl, combine the dijon, vinegar, salt and pepper and whisk to combine.  Slowly drizzle in the olive oil, whisking constantly to form an emulsion. Set aside.
ASSEMBLE THE NO MAYO POTATO SALAD
  1. Roughly chop the egg and add them to the potatoes.
  2. Add the chopped vegetables to the potatoes and drizzle over the dressing.  Add the dill and parsley and lightly toss to coat.  Serve warm or at room temperature.

Notes

  • You can store this in an airtight container in the fridge for 3-5 days. Best to let the potato salad sit out for 20 minutes and then add the herbs just before serving.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 3g (15%) Cholesterol 93mg (31%) Sodium 297mg (12%) Potassium 783mg (22%) Fiber 4g (16%) Vitamin A 320IU (6%) Vitamin C 22.7mg (25%) Calcium 72mg (7%) Iron 6.2mg (34%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 22g 7%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 3g 15%
Cholesterol 93mg 31%
Sodium 297mg 12%
Potassium 783mg 17%
Fiber 4g 16%
Vitamin A 320IU 6%
Vitamin C 22.7mg 25%
Calcium 72mg 7%
Iron 6.2mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.