Anyone else here a starch fiend (waits and looks for raised hands)? I just love potato salad, but I’m not that crazy about the usual heavy versions loaded with mayo. This Dijon mustard vinaigrette potato salad is different. It’s French, for one thing, which means there’s no mayo in it. Instead, it has olive oil, lemon juice, and Dijon mustard for a bit of bite.
It’s really easy to make, without a lot of fussing. You can eat it warm out of the pan, at room temperature, or chilled. Since there’s no mayonnaise, it also travels well if you’re going on a picnic or to a barbecue (make more!).
The best part? No peeling (oh, the scandal)! That makes the prep time faster. And, you get more vitamins too.
French Dijon Mustard Vinaigrette Potato Salad
A welcome change from the usual heavy on the mayo potato salad. This French Dijon mustard vinaigrette version has no mayo and is super easy to make.
2 medium Yukon gold potatoes (skin on), about 1 3/4 to 2 cups
kosher salt to taste
1 1/2 teaspoons chicken broth
3/4 teaspoon fresh lemon juice
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
salt to taste
lemon pepper to taste*
1-2 teaspoons chopped green bell pepper for garnish.
*lemon pepper is dried lemon peel mixed with black pepper; if you don't have any use lemon zest and a grinding of black pepper.
Fill a two quart saucepan with water, and set it on high heat to boil.
While the water is heating, cut the potatoes into small chunks (quarters, or eighths, depending on how big the potatoes are).
Drop the potatoes in the boiling water and add some salt.
Cook the potatoes about 15-20 minutes, until they are fork tender, then drain them.
While the potatoes are cooking, make the dressing.
Measure the chicken broth, lemon juice, mustard, salt and lemon pepper into a small bowl and mix together.
Slowly drizzle the olive oil into the mustard mixture, and whisk together until it all combines to make a dressing.
Pour the dressing over the potatoes and toss gently until they’re thoroughly coated.
Sprinkle green bell pepper pepper over the salad.
I like to use Yukon gold potatoes, but you can use white or new red potatoes (not russet, they don’t boil very well), if you prefer.
Potato Salad Cookbooks
Williams Sonoma Collection: Potato
Oh, the humble potato. It’s not so humble after William Sonoma finishes with it. And their potato salads have artichokes, feta cheese, or red bell pepper. (There’s also recipes for fries, and roasted fingerling potatoes). One reviewer said she got it from the library – but her family wouldn’t let her return the book! So, rather than risk a giant fine, she bought a copy.
Potato Salad: 65 Recipes from Classic to Cool
Every kind of potato salad, from creamy to tangy. There’s even a recipe for potato salad made with beer, and an upscale version with caviar.
Potato Salad: Fifty Great Recipes
Potato salad with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.
More Potato Salad Recipes Without Mayo
German potato salad – Bacon, vinegar, and onions give this potato salad a nice tang.
Italian potato salad – Lots of garlic (don’t kiss anyone after you eat it), and a few simple ingredients. Best served at room temperature.
Greek potato salad – Made with feta cheese, parsley, and onion (no mayonnaise in sight).
Herb Potato Salad – Recipe from Ina Garten with tarragon and wine.
Dijon Mustard Vinaigrette Potato Salad Substitutions and Variations
- add a hard boiled egg
- mix up your potatoes (try it with some red potatoes)
- crumble cooked bacon over the salad
- add tarragon to the dressing
- use scallions instead of the bell pepper
- add a splash of white wine to the dressing
- replace the lemon juice with champagne vinegar
More Summer Salad Recipes
Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette
No Mayo Healthy Cole Slaw Recipe for One
Cottage Cheese Yogurt and Fruit Salad
Blueberry Spinach Salad with Feta Cheese and Walnuts