Dijon Potato Salad

The combination of tender red potatoes, tangy Dijon mustard, and fresh herbs creates a refreshing and flavor-packed side dish that’s perfect for any occasion. This potato salad isn’t weighed down by heavy mayonnaise. Instead, it celebrates simplicity, letting the earthy sweetness of potatoes mingle with a bright vinaigrette and herbal notes from dill and parsley.

It’s an ideal companion to grilled meats, picnic spreads, and even brunch platters. Best of all, it only improves as it rests, making it an excellent make-ahead option. The natural creaminess of red potatoes paired with a zippy dressing brings something both rustic and elegant to your table.

Full Recipe:

• 2 pounds small red potatoes, scrubbed

• Kosher salt

• 2 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• 1/3 cup extra-virgin olive oil

• Freshly ground black pepper

• 6 scallions, white and green parts, thinly sliced

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh dill

Directions:

1. Place the whole potatoes in a large pot and cover with cold water. Add a generous pinch of salt.

2. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 20–25 minutes.

3. Drain the potatoes and let cool slightly. Once cool enough to handle, cut the potatoes into quarters (or halves if very small).

4. In a large bowl, whisk together the white wine vinegar and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly to form an emulsified vinaigrette.

5. Season the vinaigrette with salt and pepper to taste.

6. Add the warm potatoes to the bowl with the vinaigrette and gently toss to coat.

7. Fold in the scallions, parsley, and dill. Let sit at room temperature for at least 15 minutes before serving, or refrigerate and serve chilled.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 190 kcal per serving | Servings: 6 servings

Recipe Overview

If you’re looking for a simple, elegant side dish that brings brightness and flavor to the table, look no further than Potato Salad with Dijon Vinaigrette. This is not your average mayo-heavy picnic fare—instead, it’s a refined, herbaceous twist that uses red wine vinegar, whole-grain Dijon mustard, olive oil, and fresh herbs to let the humble red potato truly shine. Whether served at room temperature or cold, this salad develops more depth the longer it sits, making it ideal for make-ahead meals, potlucks, and gatherings. With its balance of tang, herbaceous freshness, and creamy-yet-crisp potato texture, it’s as versatile as it is delicious.

History and Origin

Potato salad is a dish with global roots, and it has evolved dramatically across cultures. The version we know best in the United States—often slathered in mayonnaise—derives from European origins, particularly German and Austrian styles. In Germany, you’ll find Kartoffelsalat, a warm or cold potato salad often dressed with vinegar and bacon fat instead of mayo. This is likely the historical root from which Dijon vinaigrette-style potato salads emerged.

The French influence can’t be ignored either. French cuisine frequently celebrates mustard vinaigrettes, and this recipe pays homage to that tradition. Whole-grain Dijon mustard, native to the Burgundy region, provides not just flavor but also texture and authenticity. Combining it with olive oil and vinegar aligns with classic French vinaigrette principles. When this technique met the creamy red new potato—a variety that holds its shape well after cooking—a refreshing new style of potato salad was born, one that elevates humble ingredients into a dish worthy of center stage.

Variations and Adaptations

One of the joys of a simple recipe like this is its versatility. Across regions and dietary needs, this potato salad morphs effortlessly. For example:

• Mediterranean take: Add Kalamata olives, roasted red peppers, and crumbled feta for a salty-savory profile.

• German-inspired: Include crispy bacon bits and swap red wine vinegar for apple cider vinegar for a tangier flavor with depth.

• Vegan protein boost: Toss in chickpeas or white beans to make it a more complete plant-based meal.

• Crunch factor: Add thinly sliced celery, radish, or even toasted nuts for extra texture.

• Seasonal herb swap: Instead of dill and parsley, try tarragon and chervil in the spring, or rosemary and thyme in the fall.

These regional and cultural variations show how adaptable the core idea is—boiled potatoes in a flavorful vinaigrette can serve as a canvas for culinary creativity.

Nutritional Information

This salad strikes a beautiful balance between flavor and nutrition. A typical serving (based on 10 servings from the original recipe) contains approximately 209 calories, with 11 grams of fat, 25 grams of carbohydrates, and about 3 grams of protein.

Let’s break it down:

• Carbohydrates: Red potatoes provide complex carbohydrates and a good amount of fiber—about 3 grams per serving—helping with digestion and sustained energy.

• Fats: The olive oil contributes heart-healthy monounsaturated fats, while the absence of mayonnaise reduces saturated fat content.

• Protein: It’s minimal, but this dish can easily be paired with a protein-rich entrée or enhanced with plant-based additions.

• Micronutrients: Potatoes offer potassium, vitamin C, and vitamin B6. Fresh herbs like parsley and dill add a burst of antioxidants, including flavonoids and essential oils.

• Sodium: Controlled entirely by how much salt you add, making this friendly for low-sodium diets if prepared mindfully.

All in all, it’s a nutrient-conscious side that doesn’t compromise on flavor.

Serving Suggestions and Pairings

This salad’s subtle tang and herbal freshness make it an ideal companion to a wide range of mains. Here are some ideas:

• Grilled Proteins: Serve alongside grilled chicken, salmon, sausages, or steak—the vinegar cuts through the richness beautifully.

• Picnic and BBQ: Bring it to a summer picnic with sandwiches or veggie skewers. Unlike mayo-based salads, it can hold up better without refrigeration for a few hours.

• Brunch Side: Pair with quiche or a savory galette for a sophisticated brunch spread.

• Wine Pairing: Try a Sauvignon Blanc or dry Riesling. The acidity in the vinaigrette pairs well with crisp whites.

• Bread Option: Warm crusty baguette or sourdough on the side makes this a satisfying light meal.

Because this salad is just as good after a day in the fridge, it’s perfect for meal prep or as a flavorful addition to a packed lunch.

Tips and Tricks for Success

• Don’t overcook the potatoes: Boil them just until fork-tender. Overcooked potatoes will fall apart when mixed with the vinaigrette.

• Use red new potatoes: They hold their shape well and have a creamy interior with a thin skin that doesn’t need peeling.

• Dress while warm: Mix the vinaigrette with the potatoes while they’re still warm to help them absorb flavor more effectively.

• Whisk the vinaigrette well: A well-emulsified vinaigrette clings better to the potatoes.

• Let it rest: The flavor deepens after sitting for at least an hour. Overnight is even better.

• Salt wisely: Potatoes need a decent amount of salt to shine, so taste and adjust after adding the vinaigrette.

With these tips, even novice cooks can achieve a restaurant-quality dish.

Potential Health Benefits

The simplicity of this dish conceals some impressive health perks:

• Heart Health: Thanks to olive oil and herbs, this salad supports cardiovascular health. Olive oil is rich in antioxidants and monounsaturated fats that help reduce LDL cholesterol.

• Anti-Inflammatory: Mustard seeds have anti-inflammatory compounds, and fresh herbs like parsley are high in vitamin C and flavonoids.

• Digestive Aid: Vinegar has been shown to aid digestion and support blood sugar regulation.

• Hydration and Potassium: Potatoes are a great source of potassium, helping to maintain electrolyte balance, especially in hot weather.

• Low Glycemic Load: When potatoes are cooled after boiling, they form resistant starch, which behaves like fiber in the gut, aiding digestion and controlling blood sugar.

Combined, these elements make this a smart addition to a balanced diet.

Conclusion

Potato Salad with Dijon Vinaigrette is a masterclass in culinary minimalism—just a handful of everyday ingredients that, when treated with care and creativity, transform into a dish that’s equal parts comforting and sophisticated. Whether you’re hosting a summer BBQ, prepping for weekday lunches, or looking for a light yet flavorful side dish, this salad has your back.

It’s a celebration of good ingredients, good technique, and good taste. So go ahead—boil some potatoes, whisk that vinaigrette, and let this little French-inspired side dish become a staple in your kitchen.

Bon appétit!