French Potato Salad

Tender warm herbed potatoes in a Champagne dijon vinaigrette with fresh herbs are bright, tangy, and crowd-pleasing. This is the best potato salad recipe without mayo. It is great for parties, picnics, & BBQs to feed a crowd. A fun summer side dish that's gluten-free, vegan, & dairy-free.

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Prep Time 20

Cook Time 20

Total Time 40

Course Side Dish

Cuisine French

Servings

Calories 198 kcal

Ingredients

4 pounds small boiling potatoes two colors recommended
2 TB white wine
3 TB Champagne vinegar
½ C olive oil
1 TB dijon mustard
2 TB fresh dill minced
2 TB fresh flat-leaf parsley minced
¼ C green onions/scallions minced (white & green parts)
salt & pepper

Instructions

Boil the potatoes in a large pot of boiling salted water, ensure there is about 2″ of water over the top of the potatoes. Cook about 20 minutes, until fork-tender. (do not overcook or they will be mushy)
4 pounds small boiling potatoes
Drain immediately and let cook just until they are no longer too hot to touch.
Once cool but still warm, cut each in half or in quarters if medium-sized.
In a large serving bowl, add the potato halves. Sprinkle the warm potatoes with the white wine. Toss gently with a spoon so that all get some wine soaked into the warm potatoes.
2 TB white wine
Let sit for about 15 min to ensure the potatoes cool more and all the white wine is absorbed.
Combine the vinegar, olive oil, and dijon in a small bowl. Add a pinch of salt and pepper and whisk to combine the dressing ingredients.
3 TB Champagne vinegar, ½ C olive oil, 1 TB dijon mustard
Pour the vinaigrette over the potatoes and stir gently. Top with fresh herbs and green onions. Season with salt and pepper to taste. Serve at room temperature.
2 TB fresh dill, 2 TB fresh flat-leaf parsley, ¼ C green onions/scallions, salt & pepper
French potato salad can stored in the refrigerator for up to 5 days in an air-tight container.

Notes

STORING:

Store in the refrigerator for up to 5 days. This potato salad tastes better the longer it sits & gets to marinate in the dressing.

TIPS & SUBSTITUTION NOTES:

Do NOT substitute the fresh herbs with dry herbs, ONLY fresh will work.
Dice larger red or white potatoes into small chunks if using as a substitute for the tiny thin skinned potatoes.
Apple cider vinegar can be used instead of champagne vinegar - both cost about the same but will give a bit of a difference final taste.
- Dijon Mustard - use spicy or mild brown mustard instead.
- Dill & Parsley - these are the best choices for the flavor profile but you can also use a pinch of dried dill vs fresh dill. Also substitute it for other herbs like fresh basil, chervil, or chives.

Nutrition

Calories: 198kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 24mgPotassium: 645mgFiber: 3gSugar: 1gVitamin A: 65IUVitamin C: 31mgCalcium: 20mgIron: 1mg

Keyword dairy-free, easy, egg-free, gluten-free, grain-free, healthy, light, low fat, picnic, potluck, summer, vegan, vegetable, vegetarian

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