Potato salad

Potato salad: tender potatoes, a tangy vinaigrette and fresh herbs. A classic at buffets and barbecues, inexpensive and easy to make ahead.

Preparation: 20 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 301 kcal · 6 g protein · 40 g carbohydrate · 12 g fat

Ingredients

• 800 g potatoes
• 1 red onion
• 2 tbsp mustard
• 3 tbsp olive oil
• 1 tbsp vinegar
• 1 bunch of chives

Method

1. Boil the potatoes, peel them and cut them into cubes while still warm.
2. Make a mustard, oil and vinegar vinaigrette.
3. Toss the warm potatoes in the vinaigrette (they absorb it better).
4. Add the onion and chives, then leave to rest.

Nutritional benefits

Potatoes provide filling carbohydrates and potassium. An olive oil vinaigrette (rather than mayonnaise) makes the salad much lighter while adding flavour. Naturally gluten-free, and ideal as a side or in a packed lunch.

Variations and substitutions

• With light mayonnaise.
• With gherkins and hard-boiled eggs.
• German-style (bacon lardons, stock).
• With herbs and shallot.

Storage and making ahead

Keeps for 3 days in the fridge; best made ahead.

💡 Good to know

Dress the potatoes while they are still warm: they soak up the vinaigrette right through and the salad tastes far better.

Related reading

Discover more vegetarian recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: potatoes · onion · mustard · olive oil · vinegar.

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