I think this French-style potato salad is becoming my favorite. It is much lighter then the mayonnaise-based one most of us are used to. This salad is made with a light mustard vinaigrette.
I got the idea recently at a cafe where I was served a similar style potato salad. I really enjoyed the way the tangy vinaigrette dressing brought out the flavor of the potatoes. The one I was served was made with boiled potatoes, but I thought making it with grilled or roasted potatoes would even be better. I have tried both cooking methods and they both turned out great. I do like the grilled flavor better, but the roasted potatoes are a little easier to make. The combination of the fingerling potatoes, red onions and the mustard vinaigrette really makes a nice light and savory potato salad.
Update: I recently made this recipe but I added a little honey in the vinaigrette and like the potato salad even more.
Original post date: 12-22-2014
French Style Potato Salad
Print recipeIngredients
- 3 Pounds Fingerling Potatoes
- 2 Tablespoons Olive Oil
- 1 1/2 Teaspoons Salt
- 1/2 Medium Red Onion (thinly sliced)
- 1 1/2 Tablespoons Dijon Mustard
- 1 1/2 Tablespoons Whole Grain Mustard
- 1 Tablespoon White Wine Vinegar
- 1/4 Cup Olive Oil
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 1 Tablespoon Honey (optional)
Directions
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Lightly coat potatoes with olive oil and salt. Grill method - Place potatoes on medium high preheated grill for 20 minutes, turning frequently. Remove from grill and allow to cool. Roast method - Place potatoes on a baking sheet lined with parchment paper and roast in 425 degree preheated oven for 20 minutes, then turn potatoes and return to oven for another 15 - 20 minutes. Remove from oven and allow to cool. |  |
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Once potatoes are completely cooled, cut them into 1 inch pieces and place in a large mixing bowl along with the sliced red onions. |  |
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To make the vinaigrette, whisk together 1 1/2 T Dijon mustard, 1 1/2 T whole grain mustard, 1 T white wine vinegar, 1/4 cup olive oil, 1 T honey and a pinch of salt and pepper. |  |
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Add vinaigrette to large mixing bowl and toss all ingredients together. Make sure everything is evenly coated with dressing. |  |
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Transfer to serving bowl and refrigerate for at least one hour before serving. |  |
I’m going to try this. We are all stuck in a rut with old fashioned ways about cooking. Always mayo in potato salad and eggs. Will let you know how it turns out or I should say how it is accepted at our table.