Do You Really Need Mayo in Every Potato Salad?
Think of the creamiest, coolest potato salad you’ve ever had on a hot day. Now imagine it without the heaviness—just crisp veggies, tender potatoes, sweet corn, and a zippy Dijon dressing that wakes up every bite. No mayonnaise, no mush, and definitely no boring bites. Sounds impossible? That’s what I thought too—until I tried this French-style summer potato salad with corn.
Let’s find out why this version might just change the way you think about summer lunches.
What Makes This Recipe Special?
This is not your usual picnic salad. The French-style twist replaces the traditional heavy mayo with a mustard-based vinaigrette. That means:
- Lighter feel: Ideal for warm days.
- Burst of fresh flavor: With every forkful.
- Easy to prep ahead: Especially great for potlucks or backyard lunches.
Plus, it’s a fantastic way to use up summer corn, those last small red potatoes in your pantry, and whatever fresh herbs you’ve got lingering in the fridge.
Time Requirement:
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Difficulty Level:
- Beginner-friendly (even if you’ve never made a dressing from scratch!)
Essential Ingredients (And Why They Matter)
Here’s a rundown of what you need—and why it counts.
- Baby red or yellow potatoes: These hold their shape well after cooking and offer a creamy bite without needing mayo.
- Fresh corn kernels: Adds sweetness and a juicy pop that balances the tangy vinaigrette.
- Red onion or shallots: For crunch and zing.
- Fresh parsley or dill: Adds herby brightness and a touch of French flair.
- Dijon mustard: The heart of the vinaigrette. It’s sharp, tangy, and traditionally French.
- White wine vinegar or lemon juice: Lifts everything with a little acidity.
- Olive oil: Smooths out the dressing and helps it cling to each ingredient.
- Salt & pepper: Don’t skip them—these bring out all the other flavors.
Substitutions:
- Use canned corn if fresh isn’t in season.
- Add chopped celery or snap peas for extra crunch.
- Try chives or tarragon in place of parsley or dill.
- Swap Dijon for grainy mustard if you like a little texture in your dressing.
Step-by-Step Instructions
Let’s break it down.
Step 1: Boil the Potatoes
- Wash 2 pounds of baby potatoes and halve them (no need to peel).
- Place in a pot, cover with water, and add a generous pinch of salt.
- Bring to a boil and simmer for 10–12 minutes or until fork-tender.
- Drain and let cool slightly while you prep the rest.
Tip: Don’t overcook them! You want the potatoes to be soft, not falling apart.
Step 2: Cook the Corn
- While the potatoes cook, shuck 2 ears of fresh corn.
- Boil them in salted water for about 3–4 minutes, or until just tender.
- Let them cool, then slice the kernels off with a sharp knife.
Shortcut: Frozen corn can work in a pinch—just thaw and toss it in.
Step 3: Make the Dressing
- In a large mixing bowl, whisk together:
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- ¼ cup olive oil
- Salt and pepper to taste
- Whisk until emulsified and creamy.
Step 4: Chop Add-ins
- Finely dice half a red onion or 2 small shallots.
- Roughly chop a handful of parsley or dill.
How to Assemble It All Together
Now comes the fun part.
Step 1: Toss the Potatoes
Add the warm potatoes to your bowl of dressing. Toss gently. The warmth helps them soak up that tangy flavor.
Step 2: Add the Corn
Sprinkle in the corn kernels and diced red onions. Toss again to distribute everything evenly.
Step 3: Finish with Herbs
Add the chopped parsley or dill just before serving. Fresh herbs don’t love to sit too long in vinaigrette, so save them for last.
Presentation Tip: Serve in a shallow platter or wide bowl so those colorful bits of corn and herbs peek through every bite.
Storage and Make-Ahead Tips
To Make Ahead:
- Assemble the salad (without herbs) and refrigerate up to 2 days in advance.
- Add fresh herbs just before serving for best flavor and color.
Storage:
- Store leftovers in an airtight container in the fridge for 3–4 days.
- No need to reheat—this salad is best enjoyed cold or at room temp.
Recipe Variations Worth Trying
Let’s play with it a bit.
- Add Protein
Toss in flaked canned tuna, roasted chicken, or hard-boiled eggs for a complete meal. - Make It Vegan & Bold
Add roasted red peppers or marinated artichokes for more depth. - Herb Swap
Try mint and basil for a Mediterranean twist. - Add Crunch
Chopped celery, radishes, or snap peas add texture and freshness. - Spice It Up
A pinch of smoked paprika or a few chili flakes adds a touch of heat.
Why It’s a Smart Choice for Summer Lunches
Here’s why this dish wins, hands down:
- It’s light but filling.
The potatoes satisfy, the corn sweetens, and the vinaigrette keeps it refreshing. - It travels well.
Perfect for potlucks, picnics, or patio lunches. - It skips the mayo.
So no spoilage worries on warm days. - It’s flexible.
Use what you have, tweak what you don’t.
Conclusion: A Salad That Makes Summer Lunches Shine
This French-style summer potato salad with corn checks all the boxes: easy, fresh, colorful, and downright delicious. It’s become one of my go-to dishes when the weather gets warm and the corn is sweet. Whether you’re packing a lunch for the beach, entertaining friends on the patio, or just want a break from the usual heavy sides—this is your salad.
Go ahead—experiment, add your twist, and enjoy this breezy dish that celebrates summer lunches with every tangy, herby, satisfying bite.
FAQs About French-Style Potato Salad with Corn
Can I make this potato salad without Dijon mustard?
Yes, but the flavor will change. Try grainy mustard or a mix of yellow mustard and vinegar for a similar effect.
How do I stop the potatoes from turning mushy?
Use waxy potatoes (like baby reds or Yukon Golds), and don’t overboil them. Start with cold water and salt it well.
Is this potato salad healthy?
Absolutely! No mayo, plus fiber from potatoes and corn. Olive oil and herbs add heart-healthy benefits.
Can I freeze this salad?
No, potatoes and vinaigrette don’t freeze well. The texture changes once thawed.
Can I make this salad spicy?
Sure! Add a dash of hot sauce or chopped pickled jalapeños for extra heat.
French-Style Summer Potato Salad with Corn: A Fresh Twist on Classic Summer Lunches
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A fresh, mayo-free twist on a warm-weather classic, this French-style potato salad is loaded with tender baby potatoes, sweet corn, and a tangy Dijon vinaigrette. Perfect for summer lunches, picnics, and potlucks, it’s light, flavorful, and easy to make ahead
Ingredients
2 pounds baby red or yellow potatoes, halved
2 ears fresh corn (or 1½ cups kernels)
½ red onion or 2 small shallots, finely diced
¼ cup olive oil
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar (or lemon juice)
Salt and black pepper to taste
¼ cup chopped fresh parsley or dill
Instructions
Step 1: Boil the halved potatoes in salted water for 10–12 minutes, until fork-tender. Drain and let cool slightly.
Step 2: Boil corn for 3–4 minutes, then slice off the kernels once cooled.
Step 3: In a large mixing bowl, whisk Dijon mustard, white wine vinegar, olive oil, salt, and pepper until smooth.
Step 4: Toss the warm potatoes in the dressing so they absorb the flavor.
Step 5: Add corn, red onions, and chopped herbs. Mix gently and serve.
Notes
You can substitute frozen or canned corn if fresh isn’t available.
Add protein (like tuna or chopped boiled eggs) to make it a complete meal.
Wait to add fresh herbs until just before serving for best color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: French
