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