As Claire Dumont, a mom of two and a healthy cooking enthusiast, I'm thrilled to share my go-to homemade potato salad recipe. It's simple, quick, and always a hit, perfect for light lunches, summer picnics, or as a fresh side for a barbecue. What makes it so special is the absence of mayonnaise, replaced by a mild, fragrant fresh herb vinaigrette that enhances the potatoes' natural flavors. This healthy and light version is a true revisited classic, and it keeps perfectly in the fridge for 2 to 3 days, making it an excellent option for lunchboxes or meal prep. I love serving this salad warm for a more intense flavor, or cold for a refreshing touch. Don't forget to serve it with a green salad or grilled meat for a complete and balanced meal.
4 Portions · 1,075 g
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Cook the whole potatoes in a pot of boiling salted water for about 20 to 25 minutes. They should be tender, but still firm.
Drain the potatoes, then let them cool down without rinsing them under cold water. This will help them keep their texture better.
While the potatoes are cooling, prepare the vinaigrette. In a large bowl, mix the mild mustard, apple cider vinegar, salt, and pepper.
Gradually add the extra virgin olive oil, whisking lightly to properly emulsify the vinaigrette.
Cut the warm potatoes into slices or large cubes, depending on your preference.
Finely slice the red onion. If you're using shallots, slice them the same way.
Add the potatoes and sliced onion to the bowl with the vinaigrette. Mix gently to coat all ingredients well without mashing the potatoes.
Just before serving, sprinkle the salad with fresh herbs like chopped parsley or chives.
For a crunchy and zesty touch, you can add sliced pickles, a few capers, or thinly sliced radishes.
Serve the salad warm for a more pronounced flavor, or cold for a more refreshing version. For a protein boost, feel free to add some quartered hard-boiled eggs.
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