Salade de pommes de terre – French potato salad with mustard Recipe
Salade de pommes de terre is the French version of potato salad, lighter than many others because instead of mayonnaise it has a dressing made with mustard, vinegar and olive oil. In France it’s often served with grilled sausages or as a side to roast chicken. It’s filling but not heavy, and it also tastes great the next day, eaten straight from the fridge.
This French-style potato salad is lighter than the classic mayonnaise version, but still satisfying and full of flavour thanks to the mustardy vinaigrette, capers and pickled cucumbers. The warm potatoes absorb the stock and dressing, making the salad juicy and aromatic.
Chef's tips
Use waxy potatoes so they keep their shape and don’t turn into mash when you mix the salad. Dress the potatoes while they are still warm – they will better absorb the flavours of the stock and vinaigrette. Don’t overmix; it’s better to gently fold the ingredients together with a spoon and fork.
How to serve
Serve slightly warm or at room temperature with grilled sausages, roast chicken or other roasted meats. It also works well as part of a buffet or picnic spread, alongside green salads and crusty bread.
Ingredients
- waxy potatoes a variety that doesn’t fall apart - 800 g
- red onion small - 1 piece
- pickled cucumber medium - 3 piece
- capers drained - 1.5 tablespoons
- flat-leaf parsley chopped - 3 tablespoons
- Dijon mustard hot, French - 1.5 tablespoons
- wine vinegar white or red - 2 tablespoons
- olive oil extra virgin - 4 tablespoons
- vegetable stock warm, for drizzling over the potatoes - 50 ml
- salt to taste
- black pepper to taste
Preparation
- Wash the potatoes thoroughly but do not peel them. Put them in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment the water starts boiling, until they are tender but not falling apart. Check with a knife – it should go in with slight resistance.
- Drain the cooked potatoes and set aside for a few minutes until they cool slightly but are still warm. Then peel them and cut into thick slices or larger cubes.
- Peel the onion and cut it into very small dice. Cut the pickled cucumbers into small cubes. Drain the capers.
- Transfer the warm potatoes to a large bowl and pour over the warm stock. Gently mix – the potatoes will absorb the liquid and become juicier.
- In a small bowl, prepare the dressing: mix the mustard, vinegar, a pinch of salt and pepper. While whisking with a fork, slowly pour in the olive oil in a thin stream until the dressing thickens slightly and becomes smooth.
- Add the onion, pickled cucumbers, capers and chopped parsley to the potatoes. Pour over the dressing and mix very gently, preferably using a large spoon and a fork, so as not to mash the potatoes.
- Leave the salad to rest for at least 20–30 minutes at room temperature or in the fridge so the flavours can meld. Taste before serving and, if needed, adjust the seasoning with more salt, pepper or a little vinegar.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Przed podaniem wyjmij ją na 15 minut, aby nie była lodowato zimna, wtedy lepiej czuć smak sosu.
I like to make this salad a bit in advance so the flavours have time to develop. The next day it’s often even better, so it’s a great make-ahead option for gatherings and barbecues.
