French Potato Salad With Mustard Vinaigrette

READY IN: 50mins
Recipe by ratherbeswimmin

This is good when you want something besides the usual creamy potato salad.

Top Review by KSmedic

Outstanding potato salad! I used fresh herbs out of my garden, and added about two tablespoons more olive oil to the vinaigrette, mainly because I had a few more potatoes than called for. The dijon-basil mayo adds a REALLY nice finish to the salad, especially with a chiffonade of fresh basil rather than dried. I plan on tossing in some steamed green beans when my garden produces, and I think a little bacon or crisped prosciutto would add a really nice bit of saltiness and crunch. Overall, a highly recommended recipe, and be sure to use the mayonnaise topping. It places this salad head and shoulders above most other French potato salads.

Ingredients Nutrition


  1. To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
  2. To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
  3. To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
  4. Add in potaotes and cook, covered, about 20 minutes or until tender.
  5. Cool under running water and drain.
  6. Cut into bite-sized pieces.
  7. Add potatoes, green onions, and parsley in a bowl.
  8. Add in the vinaigrette; toss lightly.
  9. Cover and refrigerate 6-8 hours.
  10. Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

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