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french potato salad

French Potato Salad (No Mayo, Mustard Vinaigrette)

This French potato salad tastes bright and mustardy rather than rich, with sharp acidity running all the way through the sliced potatoes instead of sitting on the surface. Spicy brown mustard, garlic and two vinegars give it real bite, while a quarter cup of dill and a full cup of green onion keep it herbal and fresh. The potatoes stay in tender rounds, loosely coated rather than heavily bound, so nothing about it feels weighed down.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7
Course: Salad
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Potatoes And Vegetables
  • 2 pounds baby yellow potatoes we used half yellow, half red
  • 1 pinch sea salt and black pepper
  • 1 Tbsp apple cider vinegar this one goes on the warm potatoes, not in the dressing
  • 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, fine enough to disperse, since it stays raw
  • 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 the notes below
  • 1/4 cup fresh chopped dill

Method
 

  1. Prep and boil the potatoes. Rinse and scrub the potatoes, then slice them into 1/4-inch slices. Put them in a large saucepan, cover with water, add a healthy dash of salt for flavour, and bring it to a boil.
  2. Cook until properly tender. Once it’s boiling, reduce the heat slightly to medium-high and keep cooking for 10 to 15 minutes, until a knife pierces the potatoes easily and they slide off the knife just as easily. Don’t undercook them, since waxy slices are difficult to eat. If you’re unsure, carefully scoop one out and test it.
  3. Start the dressing while they cook. Add the mustard, garlic, salt, pepper, red wine vinegar and apple cider vinegar to a mixing bowl and whisk to combine.
  4. Emulsify with the oil. Keep whisking and slowly stream in the olive oil so the oil and vinegar emulsify rather than separating. Add the dill and whisk once more.
  5. Taste and adjust the dressing. Adjust as needed, adding more salt for saltiness, black pepper for spice, mustard for a more intense mustard flavour, vinegar for more acidity, or dill for herbal flavour.
  6. Drain and season the potatoes. Drain the cooked potatoes and rinse them with cool water. Once they’re mostly dry, add them to a large serving bowl and season with a dash of salt, black pepper and the apple cider vinegar. Set aside.
  7. Combine everything. Add the dressing to the potatoes along with the green onion and the parsley if using, then toss to combine. Taste and adjust the salt and pepper again.
  8. Serve or let it sit. It’s ready to enjoy straight away, though it soaks in more of the dressing flavour the longer it sits. Serve warm, chilled, or at room temperature.

Notes

Common Questions

Can I use dijon instead of spicy brown mustard?

Yes, it’s given as a direct alternative. Dijon is sharper and more pungent while spicy brown tends to be earthier and a touch milder, so expect a slightly different edge to the dressing. Either will emulsify the vinaigrette equally well.

Why rinse the potatoes with cool water after draining?

The rinse removes surface starch that would make the slices sticky and prone to clumping, and it stops residual cooking so already-tender slices don’t soften further. Let them get mostly dry afterwards so they don’t dilute the dressing.