This mayo-free French Style Potato Salad makes for a perfect side dish… any time of year! It’s light and refreshing and has just the right amount of zip. And with fresh baby potatoes about to (hopefully) burst out of our garden as I type, there’s a 100% chance of me making this potato salad over and over again.
We were torn between two potato salads and ultimately the Creamy Dill Potato Salad won the panel over (aka my family) and made it onto the blog. Fast forward to now and we’re still thinking about how delicious this vinaigrette version is. It’s oh-so-simple to make and can be whipped up ahead of time and kept in the fridge until ready to serve.
I love how the flavours come together in this simple vinaigrette of olive oil, lemon juice, red wine vinegar, and Dijon mustard. The sliced green onion and radish add extra pops of flavour and colour because let’s be honest, potatoes aren’t the most colourful in the world of veggies.
We grew potatoes this year in our garden (actually, we didn’t have room right in our garden so planted them along the fence line in the back). I remember doing the same last year and as I pulled them out of the garden, thinking they are soooo beautiful! Am I the only one who calls my potatoes beautiful or do I just need to get out more?
Are potatoes healthy?
Potatoes get a bad rap in the nutrition world, but they totally don’t deserve it. Yes, they are high in carbs and yes, if you fry them in heaps of oil they don’t exactly qualify as health food. BUT, they are inexpensive and are rich in potassium (more than a banana), vitamin B6 and vitamin C.
Is all of the nutrition in the skin of the potato?
And just to clear the air, have you ever heard that all of the nutrients are in the skin of a potato? The answer is… not true. While most of the fibre (over 50%) is in the skin of the potato, the majority of the nutrients are distributed within the whole potato. If you have a choice, eat the skin. But don’t sweat it if you don’t!
For more summer salad ideas check out these other favourites:
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it!
French Style Potato Salad
French Style Potato Salad
This make-ahead potato salad is light and refreshing and a great addition to a summer picnic or your next family meal! This serves 6-8 people as a side dish.
- 3 pounds baby potatoes
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons grainy Dijon mustard
- 2 celery stalks (diced)
- 1/4 cup chopped dill or flat leaf parsley
- 1/2 teaspoon salt (or to taste)
- fresh ground pepper (to taste)
- 1/3 cup sliced green onion
- 2-3 radishes (thinly sliced)
Bring a large pot of salted water to a boil on the stove. Add the potatoes and cook until tender, around 10-15 minutes. Drain in a colander, rinse with cold water and let cool until room temperature. Cut the baby potatoes in half when cool enough to touch and transfer to a large serving bowl.
In a small jar, combine the olive oil, lemon juice, red wine vinegar, grainy Dijon mustard, and salt and shake to combine.
Pour the dressing over the potatoes, add the celery and dill (or parsley) and gently toss until combined. Season with salt and pepper to taste. Top with green onions and radishes to garnish. Serve immediately or refrigerate (covered) up to 3 days.