French Potato Salad
Crunchy, creamy, and packed with flavor, this dairy-free potato salad is perfect for summer parties and potlucks! With fresh veggies and a mustard dill dressing, there’s no mayo involved. It’s a healthy crowd pleaser!
Summertime = potato salad time. And today I bring a delicious recipe to add to the mix.
The potato salads I’m used to having are typically dressed with a mayo sauce, making them thicker and more indulgent. But I love this tangy, light, herbaceous potato salad instead.
French Potato Salad
The perfect plant-based side for cookouts, sandwiches, and more!
Time: 45 mins | Servings: 8-10
Ingredients:
2 ½ pounds red potatoes, cut into ¾ to 1-inch chunks
½ teaspoon sea salt
½ cup finely chopped red onion
½ cup finely chopped celery
½ cup finely chopped red bell pepper
½ cup grated carrot
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
For the dressing:
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon sea salt
2 teaspoon pepper
Directions:
For the salad:
Add the potatoes and ½ teaspoon salt to a large stockpot, then add in enough water to cover the potatoes. Bring the water to a boil then reduce the heat slightly and simmer for about 10 minutes, or until the potatoes are fork tender (but not mushy!).
Drain the potatoes, reserving about ¼ cup of the cooking liquid for later. Add the potatoes to a large bowl, then let cool for about 10 to 15 minutes.
To the bowl with the potatoes, add the onion, celery, bell pepper, carrot, parsley and dill.
For the dressing:
In a small bowl, vigorously whisk together all the ingredients for the dressing until smooth.
Pour into the bowl with the potatoes, along with 2 tablespoons of the cooking water, then toss gently to combine. Taste and season with additional salt/pepper as needed.
Transfer to the fridge and let chill before enjoying.
If you make this recipe and enjoy it, be sure to tag @AKFunctionalNutrition on Instagram!