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.
Potato Salad Cookbooks
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 with seafood, pesto, nicoise, and tarragon and lamb. Lots of delicious combinations you may have never thought of.
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 Potato Salad Recipes
Sweet, lemony dill and salty/sour capers make a perfect foil for the potatoes. And no mayo in sight.
This potato salad is a full meal. Made with sausage, potatoes, and hard boiled egg, it’s savory, filling, and easy too.
An entree salad that’s great for a summer lunch or dinner (just cook the egg and potato). Use leftover chicken (or get a pre-cooked one). It’s flexible too. Use whatever protein and veggies you like.