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
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2 pounds baby red or yellow potatoes, halved
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2 ears fresh corn (or 1½ cups kernels)
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½ red onion or 2 small shallots, finely diced
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¼ cup olive oil
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2 tablespoons Dijon mustard
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2 tablespoons white wine vinegar (or lemon juice)
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Salt and black pepper to taste
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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
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You can substitute frozen or canned corn if fresh isn’t available.
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Add protein (like tuna or chopped boiled eggs) to make it a complete meal.
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Wait to add fresh herbs until just before serving for best color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: French