No Mayo Potato Salad (a.k.a. French Potato Salad)

French Potato salad (no mayo) with eggs.

4.75 from 24 votes

No Mayo Potato Salad (a.k.a. French Potato Salad)

Warm potatoes soaked in white wine and Dijon vinaigrette — no mayo, no goopy dressing. Capers, fresh dill, and hard-boiled eggs give this French potato salad a Southern backbone. The chef's secret: dress the potatoes while they're still warm so they absorb the wine and broth before the vinaigrette goes on.

Course Side Dish

Cuisine French

Keyword dijon, potato salad, side dish

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 349.76kcal

Author Lisa Lotts

Ingredients

FOR THE POTATO SALAD:

3 pounds yukon gold potatoes
1 stalk celery
1 small vidalia onion (or sweet onion)
5 scallions thinly sliced
2 tablespoons capers chopped
4 large eggs
4 tablespoons drinkable white wine
3 tablespoons chicken stock from rotisserie chicken or low-sodium broth
2 tablespoons Italian parsley chopped
2 tablespoons fresh dill chopped

FOR THE DIJON DRESSING:

1 tablespoon dijon mustard
2 tablespoons white wine vinegar or champagne vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
10 tablespoons olive oil (½ cup + 2 tablespoons)
1 teaspoon lemon zest
2 tablespoons lemon juice

US Customary - Metric

Instructions

PREP THE FRENCH POTATO SALAD

In a large stock pot add 3 pounds yukon gold potatoes and cover with cool water. Heat over high heat until the water comes to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Tip the pot to drain all the water then place the lid on the pot and let the potatoes steam (off the heat) for 10 minutes.
Place 4 large eggs in a small sauce pan and cover with water. Bring water to a boil and cook for 1 minute. Remove from heat and let the eggs sit in the hot water for 10 minutes off the heat. Run under cold water, then peel eggs.
Meanwhile, chop 1 stalk celery, 1 small vidalia onion, 5 scallions and 2 tablespoons capers and transfer them to a bowl.
When the potatoes are cool enough to handle, use a sharp knife to peel the loose skins from the potatoes. (Don't worry if it doesn't all come off, you just want to remove the loose bits.
Slice the potatoes into ¼" thick rounds and transfer to a large shallow bowl. Sprinkle potatoes with 4 tablespoons drinkable white wine and 3 tablespoons chicken stock from rotisserie chicken and toss carefully with a spoon, trying not to break them apart too much. Let the potatoes soak in the liquids for a few minutes.

MAKE THE DIJON MUSTARD SALAD DRESSING:

In a bowl, combine 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar , ½ teaspoon kosher salt and ¼ teaspoon black pepper and whisk to combine. Slowly drizzle in 10 tablespoons olive oil, whisking constantly to form an emulsion. Stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. Set aside.

ASSEMBLE THE NO MAYO POTATO SALAD

Roughly chop the egg and add them to the potatoes.
Add the chopped vegetables to the potatoes and drizzle over the dressing. Add 2 tablespoons fresh dill and 2 tablespoons Italian parsley and lightly toss to coat. Serve warm or at room temperature.

Video

Notes

You can store this in an airtight container in the fridge for 3-5 days. Best to let the potato salad sit out for 20 minutes and then add the herbs just before serving.

Nutrition