Potato Salad With Dijon Vinaigrette

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The beauty of this dish lies in its simplicity: perfectly boiled red potatoes are tossed with a punchy Dijon vinaigrette and finished with a generous helping of fresh herbs. It’s the kind of salad that gets even better as it rests, allowing the mustardy goodness to soak into every bite.

Whether you’re packing it for a picnic, serving it alongside grilled mains, or prepping lunches for the week, this tangy herb potato salad delivers vibrant flavor and a satisfyingly creamy texture—without any mayo. It’s vegan-friendly, easy to make, and a total crowd-pleaser.

Full Recipe:

2 pounds small red potatoes, scrubbed and halved
Kosher salt, to taste
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
6 scallions, thinly sliced
¼ cup finely chopped fresh parsley
1 tablespoon chopped fresh tarragon (optional)
1 tablespoon chopped fresh chives (optional)

Directions:

Place the halved potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.
Drain potatoes and let cool for 5–10 minutes.
In a large bowl, whisk together Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper.
Add the warm potatoes to the vinaigrette and toss gently to coat.
Mix in scallions, parsley, and if using, tarragon and chives.
Serve at room temperature or chilled.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: ~220 kcal | Servings: 6 servings

Recipe Overview

There’s something timeless about a potato salad. It’s the side dish that graces every summer cookout, family reunion, and potluck table. But not all potato salads are created equal. This version—Potato Salad With Dijon Vinaigrette—is a light, herbaceous, and tangy twist on the classic. With no mayonnaise in sight, it lets the flavor of tender red potatoes shine through, enhanced by a zippy Dijon mustard vinaigrette and fresh herbs like parsley, tarragon, and chives.

This salad is perfect when served warm, room temperature, or chilled—making it incredibly versatile. Whether you’re preparing a make-ahead side for a picnic or looking to elevate a weekday lunch, this French-inspired take will become your go-to.

History and Origin

Potato salad has roots that stretch across continents, but the style most Americans are familiar with—potatoes bound with mayonnaise—evolved primarily in the United States. However, the concept of dressing boiled potatoes in a vinaigrette is much older and more global in scope.

This Dijon vinaigrette version is rooted in French culinary tradition. In France, particularly in the region of Burgundy, mustard is a staple ingredient in everyday cooking. The French often prefer lighter vinaigrette-dressed salads (known as salade de pommes de terre) over heavier, creamy alternatives. Red wine vinegar, sharp Dijon mustard, and fresh herbs are signature elements.

This style of potato salad is both elegant and rustic—a reflection of French countryside cooking, where simple ingredients are transformed into deeply flavorful dishes. It’s a testament to how the humble potato, brought to Europe from the Americas in the 16th century, became an essential part of European home cooking.

Variations and Adaptations

What makes this potato salad so charming is its adaptability. Across Europe and beyond, you’ll find countless renditions of vinaigrette-based potato salads, each with unique regional nuances.

In Germany, for example, Kartoffelsalat is often served warm and includes ingredients like bacon and a touch of sugar for balance. In Italy, you might find capers or anchovies worked into the vinaigrette for an umami kick. Over in Spain, a similar salad called ensalada campera might include olives, red onions, and hard-boiled eggs.

Looking to switch things up? Here are a few ideas:

Add protein: Mix in flaked smoked trout, crumbled bacon, or hard-boiled eggs.
Go vegan: This recipe already fits the bill, but you can amplify the plant-based appeal by tossing in chickpeas or grilled tofu.
Brighten it up: A squeeze of lemon or some lemon zest adds a lovely citrusy finish.
Make it creamy without mayo: Stir in a dollop of Greek yogurt or cashew cream for a different mouthfeel.

Nutritional Information

While exact numbers will vary depending on the size of your potatoes and how heavily you dress the salad, here’s a general nutritional breakdown per serving (based on six servings):

Calories: ~220 kcal
Protein: ~3g
Carbohydrates: ~28g
Fat: ~11g
Fiber: ~3g
Sugars: ~2g
Cholesterol: 0mg
Sodium: ~180mg
Potassium: ~620mg
Vitamin C: ~25% of daily value
Vitamin B6, Iron, Magnesium: Present in moderate amounts

This potato salad is gluten-free, dairy-free, and nut-free, making it an inclusive option for many dietary needs. The olive oil-based vinaigrette delivers heart-healthy fats, and the herbs contribute not only flavor but also a dose of antioxidants.

Serving Suggestions and Pairings

This potato salad pairs beautifully with a wide variety of main dishes and seasonal accompaniments. It holds its own next to bold flavors but is subtle enough not to overpower.

Here are a few ideas to bring your meal together:

Grilled proteins: Serve alongside grilled salmon, lemon herb chicken, or steak skewers.
Vegan mains: Pair with grilled portobello mushrooms, a chickpea burger, or roasted cauliflower steaks.
Picnic platter: Add it to a spread of cold cuts, cheeses, olives, and crusty bread.
Salad duo: Serve with a crisp green salad or a tomato and cucumber salad for a fresh, veggie-forward plate.
Drinks: Try a glass of dry white wine (like Sauvignon Blanc), a floral rosé, or a citrusy sparkling water infused with mint.

This dish is also a star at holiday tables—from Easter brunches to Fourth of July BBQs—and travels well for potlucks.

Tips and Tricks for Success

Want to ensure your potato salad is a guaranteed hit every time? Keep these pro tips in mind:

Start with cold water: Always boil your potatoes starting in cold, salted water. This ensures even cooking from the inside out.
Don’t overcook: Aim for fork-tender, not falling apart. Overcooked potatoes will make the salad mushy.
Dress while warm: Tossing the potatoes in vinaigrette while they’re still warm helps them absorb all that flavor.
Let it sit: This salad gets better as it rests, so make it ahead if you can—ideally a few hours or even the day before.
Use waxy potatoes: Red potatoes or Yukon Golds hold their shape better and have a creamy texture that works beautifully here.
Slice scallions thin: A fine slice helps distribute their sharp, oniony flavor without overwhelming the dish.

Potential Health Benefits

Potatoes often get a bad rap, but they’re actually a nutritious and satiating ingredient when prepared without deep frying or smothering in heavy sauces.

Potassium powerhouse: Potatoes are rich in potassium, an essential mineral for heart and muscle function.
Fiber friendly: Leaving the skins on adds dietary fiber, which supports digestion and fullness.
Low in fat: With no cream or mayo, this salad is low in saturated fats.
Heart-healthy fats: The olive oil used in the vinaigrette is a source of monounsaturated fat, which supports cardiovascular health.
Anti-inflammatory herbs: Fresh parsley, tarragon, and chives provide vitamins A and C and have antioxidant properties.

Together, these ingredients create a dish that is as nourishing as it is delicious.

Conclusion

Potato Salad With Dijon Vinaigrette is a modern classic with roots in traditional European cuisine. It’s a dish that feels familiar but excitingly fresh, with each bite delivering tang, texture, and herbal brightness. Whether you’re entertaining guests or prepping weekday meals, this potato salad fits seamlessly into any occasion.

So next time you’re reaching for a crowd-pleasing side dish—or just craving something wholesome and full of flavor—give this Dijon vinaigrette version a try. It’s proof that simple ingredients, when treated with care, can yield the most memorable results.