Dijon Potato Salad

Our Dijon potato salad is a tangy, mayo-free version of the cookout favorite. It calls for only five ingredients—potatoes, mustard, vinegar, parsley, and olive oil—and comes together in no time. We call for small red-skinned potatoes, which become creamy and tender when cooked but still hold their shape. While they steam, you’ll whisk together equal parts white-wine vinegar and Dijon mustard, then add the hot potatoes and toss. (They’ll soak up the dressing as they cool, seasoning them throughout.) Add a drizzle of olive oil and a shower of fresh parsley and this light, simple side dish is ready for serving.

Ingredients for Dijon Potato Salad

Potatoes: Small, waxy potatoes are our pick for this potato salad (and most others). Unlike starchier russets, they hold their shape incredibly well after cooking and won't crumble into small pieces when stirred. We like the color that red-skinned potatoes provide, but you can certainly swap in baby yellow potatoes or even fingerlings with equally good results.

Mustard: A tablespoon of Dijon mustard brings a zingy bite to this simple side. We prefer the flavor and texture of smooth Dijon here, but you can use a grainier version instead if you prefer.

White-wine vinegar: Just like the mustard, a generous splash of vinegar brings big brightness to this recipe. If you don't have white-wine vinegar handy, reach for red-wine vinegar or apple cider vinegar instead. Distilled white vinegar can also be used, but since it packs more of a pucker, start with two teaspoons and add more from there.

Olive oil: A couple of tablespoons of olive oil stand in for the more typical mayonnaise, lending a silky richness to this salad while still keeping it plenty light. Be sure to use extra-virgin olive oil—not light olive oil—for the best flavor.

Parsley: We like to finish this recipe off with a shower of fresh parsley for an herby boost and a dose of freshness. Fresh dill, chives, or scallions would also be very welcome here, so don't hesitate to switch up the herbs or add a mixture.

Why Steam Potatoes for This Recipe?

We steam, rather than boil, the potatoes for this recipe as it takes less time and prevents them from taking on too much water. Steaming also retains more nutrients than boiling, most notably vitamin C (which potatoes are an excellent source of).

If you don't have a steamer basket, you can still make this recipe: Simply boil the potatoes instead. Cover them with an inch or two of cold water, bring to a boil, and cook until a paring knife can pierce them with no resistance.