This No-Mayo Potato Salad Recipe is sure to please those who are just not into mayonnaise. This is an easy recipe with an elegant presentation. Perfect for a casual BBQ but elegant enough for a dinner party too.
My Traditional Potato Salad Recipe is made with mayo and bacon. But if you aren’t the biggest fan of mayo, this recipe is for you! It has a bit of French flair and is a little more gourmet than its creamier cousin with mayo and bacon.
Recipe Pairing Ideas:
- For a starter try my Rose Pamplemousse Cocktails and Beet Hummus
- This salad pairs beautifully with my Mixed Grill, Sticky Ribs Recipe or my Ultimate Burger!
- For dessert try my classic Blackberry Crumble, Nutella Ice Cream, or my Cherry Bakewell Tart
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Step 1: Prepare the potatoes
I like to use Yukon Gold or fingerling potatoes for this recipe, but if you can’t find those, any small waxy potato variety will work just as well.
If you are using Yukon Golds cut them in half, then in quarters to give a slender, delicate look. Then you’ll toss the potatoes in a bowl with olive oil.
Add salt and pepper and a good pinch of Herbs de Provence.
Roasting vs Boiling the Potatoes
For this recipe, I prefer to roast the potatoes. They will keep their shape that when and look prettier in the salad too. I also find the flavor and texture are better when the potatoes are roasted as well. Place the potatoes cut-side down on a baking sheet lined with parchment paper.
The parchment paper will prevent the potatoes from sticking to the pan, and becoming too overly browned.
Roast at 400F (204C) degrees for about 25 minutes until they are golden brown and fork-tender.
- You can roast the potatoes up to an hour ahead of serving. Or allow to cool and refrigerate for up to 2-4 hours.
- But I find the texture is better if you roast and serve them the same day. As opposed to prepping them a day ahead and letting them sit in the fridge.
- The green beans and dressing can both be prepared up to a day ahead, kept separated, covered and refrigerated until ready to serve.
Step 2: Prepare the Green Beans
Haricot Vert and fresh green beans are very similar and can be used interchangeably for this recipe. For a thinner green bean look for the Haricot Vert variety.
Blanching the Green Beans
Place the green beans in a pot of boiling water for about a minute or two, then quickly transfer to an ice bath. This “shocks” the vegetables and stops them from cooking.
What is an ice bath for vegetables?
An ice bath is used to quickly stop the cooking process and preserve the colors of the food – just like in this recipe. There aren’t really any specific measurements for an ice bath. But equal amounts of ice and cool water is a good place to start.
Don’t let your vegetables soak in the ice bath. Just dunk them to “shock them with the cold” and then quickly remove them to drain on a dry paper towel.
It also helps the beans preserve their bright green color! Pat them dry and set them aside to cool.
Step 3: Make the Vinaigrette
In a small bowl, add Dijon mustard, whole grain mustard, white wine vinegar, and then whisk to combine. Slowly add the grapeseed oil and whisk.
I like to use the two different mustards for texture, and the whole grain mustard looks beautiful on the potatoes as well.
Add chives and tarragon and whisk until well-combined. This vinaigrette is a similar vinaigrette that’s used in my Charred Asparagus Salad. Another great No-Mayo side salad for summer entertaining!
Step 4: Assemble the Potatoes and Green Beans
Place potatoes and green beans in a large bowl. Then, pour the vinaigrette over the top and toss to combine. If you like shallots, you could add a minced shallot for a nice punch of flavor!
After the potatoes and green beans are coated with the dressing, transfer to a large serving bowl or platter.
For another elegant touch, use the blossoms from the chives if you are growing your own. They are perfectly edible and add a beautiful color and elegant presentation to this dish.
Place the chive blossom on just moments before serving so they don’t wilt. Have more chive blossoms on hand? Try them on my Egg Biscuit Sandwich Recipe! Another great recipe to try!
If you don’t have chive blossoms, flat-leaf parsley is also great too!
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- 3 lbs (1350g) fingerling potatoes or Yukon Gold potatoes, sliced lengthwise
- 1 tbsp (15ml) olive oil
- ¼ tsp (1.25ml) herbs de provence
- Large pinch of salt
- Freshly cracked pepper
- 8 oz. (230g) French green beans, cleaned and trimmed
- 1 tsp (5ml) Dijon mustard
- 1 tsp (5ml) whole grain mustard
- 1 tbsp (15ml) white wine vinegar
- 5 tbsp (75ml) grapeseed oil
- 1 tsp (5ml) fresh chives, minced
- 1 tbsp (15ml) fresh tarragon, minced
- Preheat oven to 400F (200C).
- Toss potatoes with olive oil, herbs de Provence, salt and pepper. Transfer potatoes to a rimmed sheet pan, cut side down and roast for 30 minutes. Allow to cool and set aside
- In a large bowl prepare an ice bath of ice and water. Set aside. Boil a medium pot of water. Submerge green beans to cook for only 2-3 minutes or until they turn bright green. Then remove with a strainer and shock in the ice bath. Once cooled, remove beans from bath, pat dry and set aside.
- In a small bowl, whisk the mustards and vinegar, slowly add the oil, whisking all the while, then add shallots and herbs and season with salt and pepper to taste. Transfer potatoes and beans onto a large serving platter, drizzle vinaigrette over the top.
To make ahead of time keep the vegetables and vinaigrette separated, then toss together just before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 78mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g