Dijonnaise Potato Salad
Elevate your picnic or potluck game with this creamy and tangy Dijonnaise Potato Salad, a delightful twist on the classic side dish. Made with tender baby potatoes, this recipe combines the velvety richness of mayonnaise with the bold zest of Dijon mustard and a splash of white wine vinegar for a perfectly balanced dressing. Fresh herbs like parsley and dill, along with crisp scallions, add vibrant flavor and texture, while a hint of garlic ties everything together. Ready in just 35 minutes, including prep and cook time, this chilled potato salad is a crowd-pleasing dish that pairs beautifully with grilled meats, sandwiches, or seafood. Serve it cold or at room temperature for a refreshing, herbaceous side that’s perfect for summer gatherings or year-round comfort food moments.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 0.5 cups mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 scallions, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 clove garlic, minced
Instructions
Wash the baby potatoes thoroughly and halve any larger potatoes for even cooking.
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, olive oil, minced garlic, salt, and black pepper until smooth and well-combined.
Once the potatoes are warm but not hot, transfer them to a large mixing bowl.
Add the scallions, chopped parsley, and dill to the potatoes.
Pour the dressing over the potatoes and gently toss until everything is evenly coated. Be careful not to mash the potatoes.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature, garnished with a sprinkle of additional parsley or dill if desired.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 7.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4026 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
