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Simple French-Style Potato Salad
A simple take on potato salad with fresh herbs, onion, and a light mustard vinaigrette. The perfect plant-based side for cookouts, sandwiches, and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 14 (1/2-cup servings)
Calories: 80 kcal
Course:
Side Dish , Salad
Cuisine:
French , Vegan
Ingredients
POTATOES + VEGETABLES
- 2 pounds baby yellow potatoes (we used half yellow, half red)
- 1 pinch Sea salt and black pepper
- 1 Tbsp apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
DRESSING
- 2 ½ Tbsp spicy brown mustard (or dijon mustard)
- 3 cloves garlic, minced
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 1 Tbsp apple cider vinegar
- 3 Tbsp good olive oil (if avoiding oil, see notes*)
- 1/4 cup fresh chopped dill
Instructions
- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
- Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
- Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
Cup of Yum
Notes
- *If avoiding oil, try this dressing recipe instead and omit the 1 Tbsp oil!*Recipe as written makes approximately 7 cups potato salad.*Adapted from Ina Garten.
- *If avoiding oil, try this dressing recipe instead and omit the 1 Tbsp oil!
- *Recipe as written makes approximately 7 cups potato salad.*Adapted from Ina Garten.
Nutrition Information
Serving
1serving
Calories
80
(4%)
Carbohydrates
12.2g
(4%)
Protein
1.5g
(3%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Sodium
111.1mg
(5%)
Potassium
41.1mg
(1%)
Fiber
1.6g
(6%)
Sugar
0.8g
(2%)
Vitamin A
400IU
(8%)
Vitamin C
23.1mg
(26%)
Calcium
20mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 14(1/2-cup servings)
Amount Per Serving
Calories 80
% Daily Value*
| Serving | 1serving | |
| Calories | 80 | 4% |
| Carbohydrates | 12.2g | 4% |
| Protein | 1.5g | 3% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 111.1mg | 5% |
| Potassium | 41.1mg | 1% |
| Fiber | 1.6g | 6% |
| Sugar | 0.8g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.