Potato salad with vinaigrette
Nutrition per serving
A lighter take on potato salad: warm potatoes, shallot and herbs, dressed with a vinaigrette rather than mayonnaise. Fresh and tasty, it goes well with grilled food and picnics.
Prep: 15 min | Cooking: 20 min | Servings: 4 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 290 kcal · 6 g protein · 39 g carbohydrate · 11 g fat
Ingredients
- 800 g potatoes
- 1 shallot
- 1 tbsp mustard
- 2 tbsp vinegar
- 3 tbsp olive oil
- 1 bunch of chives and parsley
Method
- Cook the potatoes, then slice them while still warm.
- Make a mustard and shallot vinaigrette.
- Pour it over the potatoes while they are still warm.
- Add the herbs and toss gently.
Nutritional benefits
Potatoes provide complex carbohydrate and potassium. Dressed with a vinaigrette rather than mayonnaise, this salad is much lighter while staying tasty. Fresh herbs add vitamins and freshness. Naturally vegan and gluten-free, it is ideal as a side dish or for a picnic.
Variations and substitutions
- German style (with a little stock).
- With gherkins and red onion.
- With herring for a complete salad.
- With other herbs: dill, tarragon.
Storing and preparing ahead
Keeps for 3 days in the fridge and actually improves: the potatoes soak up the vinaigrette.
💡 Good to know
Dress the potatoes while they are still warm: they absorb the vinaigrette and taste far better than when cold.
Read more
Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.
Foods in this recipe: potatoes · shallot · mustard · vinegar · olive oil.
You might also like these recipes: Quinoa tabbouleh · Sweet potato and lentil shepherd’s pie · Tomato and basil soup.
