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white bowl with French style potato salad garnished with chopped parsley
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French Style Potato Salad

A mayo-free, vegan, French Style Potato Salad with minced garlic, fresh chopped parsley, and a dijon mustard vinaigrette.
Cook Time50 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: French
Keyword: mustard vinaigrette, no mayo, potato salad
Servings: 6 people

Ingredients

Potatoes

  • 2 pounds baby gold potatoes
  • 1 teaspoon salt

Mustard Vinaigrette

  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 2 garlic cloves peeled and minced*
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper freshly ground

Garnish

  • ½-1 tablespoon parsley chopped

Instructions

  • Place the potatoes into a colander and rinse them under cold water. Place the potatoes in a medium pot, adding enough water to cover them. Add a teaspoon of salt. Bring the water to a boil, then let the potatoes simmer for 20 minutes, or until fork tender.
  • While the potatoes are cooking, make the vinaigrette. Add all of the vinaigrette ingredients to a bowl and whisk them together.
  • When the potatoes are fork tender, drain them in the colander and let cool for about 20 minutes.* Once cool, slice the potatoes into bite-sized pieces. I cut mine into quarters. Place them into a serving dish.
  • Add the dressing and gently combine with the potatoes. Add the freshly chopped parsley, either mixing into the dish or keeping it on top for a pretty garnish. Serve at room temperature.*

Notes

  1. Serves 6 people as a side dish.
  2. If you love the taste of raw garlic like I do, you can roughly chopped the garlic instead of mince to get chunkier pieces of garlic in the dish.
  3. If you don't mind handling the potatoes while they are slightly hot, go ahead and move on to the next step. The warmer the potatoes, the more they will soak up the flavor of the dressing. 
  4. You can serve the potato salad chilled, but if I am taking the dish out of the fridge, I still let it sit at room temperature for at least 10 minutes before serving. If you are serving the potato salad after it has been in the fridge, add a splash of vinaigrette to help the flavors come back to life. :)