Is Potato Salad Healthy? Looking for a healthy potato salad recipe? This French potato salad made with lots of fresh herbs, dijon mustard, and olive oil is loaded with flavor. Easy to serve at room temperature, everyone loves this version of a classic side dish.
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Have you heard of a French potato salad? It's quite different than a traditional potato salad made with lots of mayonnaise and hard boiled eggs.
Believe it or not I actually remember my mom making a French potato salad.
She thought it would go well with her very big fish.
She was poaching the fish, which was probably the only time she used her gigantic fish poacher.
It was back in her Julia Child days where she entertained lots of friends and always impressed them with her food.
Did she poach fish for us? No.
Did she serve us French potato salad? Not that I recall.
But perhaps this is where I leaned to love leftovers!
My favorite potato salad came from Lloyd's grocery where my dad would also pick up fried chicken and A & W rootbeer every Sunday.
The potato salad was the traditional variety and I remember it had celery in it, which really gives potato salad great texture and flavor.
I still love that version, but I love this one too.
Actually I love most potato salad recipes unless they are sweet, which grocery store varieties tend to be now.
Let Me Tell You Why I Love This Healthy Potato Salad
French potato salad is easy to make and not a lot to chop.
I can use lots of fresh herbs from my herb garden.
It uses olive oil instead of mayonnaise, and tends to use less in proportion to the potatoes, which means less fat!
This no-mayo potato salad can be served at room temperature, which I prefer.
No need to make hard-boiled eggs.
It contains garlic and I love garlic!
Ingredients for Healthier Potato Salad
24 oz Baby Yukon Gold Potatoes (I love these because of their great creamy texture.) Feel free to use russet potatoes or new potatoes too.
Kosher Salt and Black Pepper
Apple Cider Vinegar
Minced Green Onions, or Scallions, (I also added a handful of garlic chives from the garden)
Italian Parsley
Dijon Mustard (this is French potato salad!) or spicy brown mustard
Minced fresh garlic
Dried Tarragon
Red Wine Vinegar
Good olive oil
Fresh herbs such as fresh dill, tarragon, basil, marjoram (Each add their own flavor profile.)
How To Make French Potato Salad
Wash and then slice potatoes into ½ to ½" slices. (If you use normal sized potatoes you may want to dice them.)
Place potatoes in a large pot and cover with water. Add salt to the cooking water so the water tastes salty, and bring to a boil.
Reduce heat to medium or medium-high heat so pot doesn't boil overand cook about 15 minutes OR until the potatoes are easily pierced with a knife and are fork tender.
Do not undercook because no one likes to eat hard potatoes!
Remove from heat and rinse with cold water.
When mostly dry place in a large bowl. Season with a dash of salt and apple cider vinegar and stir.
While potatoes are cooking make the dressing by adding mustard, garlic, salt, pepper, and both vinegars to a large mixing cup.
Whisk to combine and keep whisking while slowly pouring in the olive oil to create an emulsion.
Add the tarragon and Italian parsley and set aside after tasting for seasoning.
Add the dressing to the semi-warm cooked potatoes, along with the green onions and chives-if using.
Toss well. Set aside in a serving bowl until ready to serve.
The longer the potato salad sits, the more flavor it absorbs.
French potato salad can easily be served the next day and keeps well in an airtight container for about 5 days.
FAQ's
What is the difference between starchy and waxy potatoes?
Russets are starchy potatoes.
Yukon Golds are actually right in the middle and were bred from a white potato and a yellow potato which makes them perfect for most purposes.
Red potatoes are waxy potatoes and should not be used for making mashed potatoes because they become gummy when mashed.
Is Potato Salad Healthy? Potato Salad or Pasta Salad? What is the healthier choice?
How To Make Any Potato Salad Healthier
If you are making classic potato salad recipes that contain mayonnaise, feel free to substitute nonfat plain Greek yogurt.
Or use a combination of both to get that great potato salad taste.
Even try adding a bit more yellow mustard or make Dijon mustard potato salad, so you use less mayo.
Or add crunchy celery, not just for flavor, but because you won't notice less mayonnaise.
Ditch the egg yolks, even though they are my favorite part!
Is this French potato salad a healthy version of potato salad?
I think it is. With less fat and all of it unsaturated, this still creamy potato salad can still be served with a hot dog!
Give it a try and see what your picky eaters like.
I served this with crab cakes Sunday night and felt it was a great change from traditional potato salad recipes.
So, is potato salad healthy?
Let me know what you think!
Other Potato Salad Recipes You Will Like
Roasted Potato Salad with Garlic Aioli
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Is Potato Salad Healthy? (Easy No Mayo Recipe)
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Total Time: 40 minutes
- Yield: 6 - 8 Servings 1x
- Category: Salads
- Cuisine: French
Description
French Potato Salad is made with olive oil, lots of herbs and scallions and Dijon mustard. So good and a bit healthier than the traditional version!
Ingredients
24 ounces baby Yukon gold potatoes
Salt for boiling water
Salt and Pepper for Seaosning
¾ T apple cider vinegar
¾ c minced scallions
¼ c chopped fresh Italian Parsley
¼ c chopped Garlic Chives (optional)
Potato Salad Dressing:
2 T Dijon mustard
3 minced cloves of garlic
¼ t kosher salt
¼ t fresh ground black pepper
3 T red wine vinegar
1 T apple cider vinegar
3 T olive oil
¼ c fresh Italian parsley
Instructions
Wash potatoes and scrub. Slice into 1'/4 to ½" slices. Place in a large pot of well-salted water and bring to a boil. Reduce heat to medium-high and cook for about 15 minutes or until potatoes can easily be pierced with a knife. Make sure they are cooked through by tasting one!
Remove from heat and rinse under cold water. Drain and then add to a serving bowl. Season with a sprinkle of salt and pepper and a quick small splash of apple cider vinegar. Stir and set aside.
While potatoes are cooking prepare the dressing. In a large measuring cup add mustard, minced garlic, salt, pepper, red wine vinegar and apple cider vinegar. Whisk to combine. Driaale in the olive oil while whisking until an emulsion is formed. Add parsley or other herbs and after tasting for seasoning, set aside.
Add dressing to the potato bowl along with the green onions and parsley and chives. Toss to combine. Check again for taste.
Serve as is or chilled. This can be left at room temperature for 4 hours.
Notes
This dressing is also great on a green salad. Or as a marinade!
Jeff the Chef @ Make It Like a Man! says
I do love a good potato salad, but I have to admit that the mayo can be overwhelming. This version sounds so much lighter. Thanks!