No Mayo Potato Salad With Dijon and Herbs
A bright, French-style no-mayo potato salad with tender waxy potatoes tossed in a Dijon vinaigrette and lots of fresh herbs—tangy, satisfying, and great for picnics or potlucks.
Equipment
- Medium pot
- Colander
- Large mixing bowl
- Small bowl or jar
- Whisk
- Knife
- Cutting board
- Wide spatula or large spoon
Ingredients
- 1 1/2 lbs small waxy potatoes (Yukon Gold, red, or fingerling) scrubbed; left whole if bite-sized
- 1 1/2 tsp kosher salt plus more to taste
- freshly ground black pepper to taste
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp white wine vinegar red wine vinegar also works
- 1 1/2 Tbsp Dijon mustard
- 1 small clove garlic finely minced or grated
- 1 tsp honey optional
- 2 Tbsp fresh parsley finely chopped; flat-leaf preferred
- 2 Tbsp fresh dill finely chopped; or tarragon
- 2 Tbsp fresh chives or green onion tops finely sliced
- 2 Tbsp shallot or red onion finely minced
- 2–3 tsp capers optional; drained and roughly chopped
Instructions
- Prep and cook the potatoes: Place the potatoes in a medium pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon kosher salt if you prefer well-seasoned potatoes. Bring to a boil over medium-high heat, then reduce to a lively simmer.
- Simmer until just tender: Cook 12–18 minutes (depending on size), until a thin knife slides in with only a little resistance at the center. Drain immediately if edges start to split to avoid mushy salad.
- Drain and steam-dry: Drain potatoes in a colander and let sit 5 minutes to steam off excess moisture.
- Mix the Dijon vinaigrette: Whisk together olive oil, white wine vinegar, Dijon mustard, garlic, honey (if using), 1/2 teaspoon kosher salt, and several grinds of black pepper. Taste and adjust vinegar or salt as needed.
- Chop the aromatics and herbs: Finely mince the shallot or red onion. Chop parsley and dill and slice chives. Roughly chop capers if using.
- Cut the warm potatoes: When cool enough to handle but still warm, cut into halves or quarters (about 1-inch / 2.5 cm pieces) and transfer to a large mixing bowl.
- Dress while warm: Sprinkle potatoes with shallot (or red onion) and capers. Pour about two-thirds of the vinaigrette over and gently toss with a wide spatula or spoon, lifting from the bottom so potatoes don’t break.
- Fold in the herbs: Once potatoes have absorbed some dressing and cooled to just warm or room temperature, fold in parsley, dill, and chives until evenly distributed and glossy.
- Adjust seasoning and moisture: Taste and add a pinch of salt and/or a splash of remaining vinaigrette as needed. For more acidity, add a few drops of vinegar rather than more oil.
- Rest before serving: Let sit at least 15–20 minutes at room temperature, or cover and refrigerate up to 24 hours. Before serving, bring toward room temperature and toss gently; if it looks dry, add 1–2 teaspoons olive oil and a squeeze of vinegar.
Nutrition
Calories: 260kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 2gSodium: 520mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 300IUVitamin C: 18mgCalcium: 30mgIron: 1.6mg
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