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Dijon Vinaigrette Potato Salad (Mayo Free). recipes

Dijon Vinaigrette Potato Salad (Mayo Free). recipes

This refreshing, mayo-free Dijon Vinaigrette Potato Salad offers a vibrant twist on a classic. Featuring tender Yukon Gold potatoes tossed with finely chopped red onion and dill pickle relish, it's dressed in a tangy vinaigrette of grainy mustard, vinegar, and olive oil. Perfect as a light side dish, it's quick to prepare and a delicious alternative to creamy versions, highlighting fresh flavors and a delightful texture.
Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 2054.1 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl
  • 1 Whisk Or a large spoon for mixing

Ingredients
  

Main

  • 6 large Yukon Gold potatoes
  • ½ cup finely chopped red onion
  • ½ cup dill pickle relish
  • 1 Tablespoon grainy mustard or any mustard you prefer
  • ¼ cup vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon sugar
  • teaspoon salt
  • teaspoon pepper

Instructions
 

  • Wash and cut Yukon Gold potatoes into uniform, 1-inch pieces to ensure even cooking.
  • Place the cut potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil.
  • Reduce heat and simmer until potatoes are fork-tender but not mushy, about 10-15 minutes.
  • While potatoes are cooking, finely chop the red onion and set aside.
  • In a large mixing bowl, whisk together the grainy mustard, vinegar, olive oil, sugar, salt, and pepper until well combined and emulsified.
  • Once cooked, drain the potatoes thoroughly and let them cool for a few minutes. They should still be warm to absorb the dressing better.
  • Add the cooled potatoes, chopped red onion, and dill pickle relish to the bowl with the vinaigrette.
  • Gently toss all ingredients together until the potatoes are evenly coated with the dressing.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or a touch more sugar/vinegar to balance.
  • For best flavor, cover and refrigerate the potato salad for at least 30 minutes, or ideally a few hours, before serving to allow the flavors to meld.

Notes

For optimal texture, ensure Yukon Gold potatoes are cooked just until fork-tender, avoiding overcooking which leads to a mushy salad. Drain thoroughly and allow to cool slightly before slicing. Tossing the warm potatoes with about half of the vinaigrette will allow them to absorb the flavors more effectively. Finely dice the red onion; for a milder flavor, rinse it under cold water after chopping or soak it for 5-10 minutes. When preparing the vinaigrette, whisk vigorously to emulsify the olive oil and vinegar, ensuring a smooth, cohesive dressing. Adjust the sugar, salt, and pepper to taste, as personal preference for acidity and sweetness varies. Allow the finished potato salad to rest for at least 30 minutes, or ideally several hours in the refrigerator, for the flavors to fully meld before serving.