French Potato Salad Recipe with Mustard Vinaigrette (No Mayo)

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

Potato salad recipe with mustard vinaigrette, peas, diced peppers and lots of herbs
When I was growing up my mom and dad were day trip experts. Every summer weekend we’d all pile into the station wagon and head off on a new adventure. We did lots of beach exploring, took many ferryboat rides and had fantastic picnics. And we sang, a lot.

There’s a lot to be said for getting away as a family, even if it’s just for a day. These little trips were about making memories and mom and dad knew that.

Potato salad recipe with mustard vinaigrette, peas, diced peppers and lots of herbs

Have you ever packed a picnic for nine people?

That’s what mom did for these getaways. An easy picnic addition was this potato salad recipe from an early 1970’s Red Book magazine.

The dressing isn’t mayonnaise-based so you don’t have the same hot weather storage worries.

The salad is also loaded with vegetables, so there is more flavour and texture than your regular potato salad.

What’s your favourite picnic food?

Mom’s potato salad recipe

  • 3 lbs red potatoes
  • 2-3 cups diced celery
  • 2 red peppers, diced
  • ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
  • 2-2 ½ cups peas
  • 3 Tbsp. each fresh chopped basil and mint
  • 2 tsp. fresh chopped thyme
  • Dressing:
  • 2/3 cup olive oil
  • 2 Tbsp. cider vinegar
  • 1 tsp. mustard powder or Dijon mustard
  • 4 tsp. Crosby’s Fancy Molasses
  • Sea salt and pepper to taste

To make the dressing:

  1. Combine dressing ingredients in a jar and give it a good shake.

To make the salad:

  1. Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
  2. In a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
  3. When the potatoes are cooked, drain and immediately add to the bowl of veggies.
  4. Toss well.
  5. Add additional dressing, as required, along with the peas.
  6. Season with salt and pepper.
  7. Let rest in the fridge overnight, if you have time.

I like to serve this potato salad with a carrot cabbage slaw:

Carrot cabbage slaw with citrus dressing

One more thing…

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10 thoughts on “French Potato Salad Recipe with Mustard Vinaigrette (No Mayo)

  1. irma ogima says:

    going to try this looking for new salads looks really good marked everything down going to the market in a bit.

    1. Linda says:

      > going to make this for a party tomorrow sounds great

      1. Bridget Oland says:

        Hi Linda,
        I hope you enjoy it. I find it especially good with the new crop of local potatoes at the market.

  2. Deana says:

    going to try this on the weekend. Looks really refreshing

  3. Barb G says:

    going to try the recipe.

  4. Barb G says:

    it looks good, i’m going to try it this week, thanks

  5. nancy g says:

    So? Did anyone try it? How was it?

    1. Bridget Oland says:

      Hi Nancy, All I can tell you is that my whole family loves it…

  6. Salma says:

    This is a great tasting recipe. Plus, it lasts in the fridge for a few days as leftovers. Actually tastes better over time.

  7. Lorraine says:

    Making this for a Canada Day bbq. :) Sounds great.

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