This Creamy Dijon Potato Salad Recipe has just a touch of mayo for creaminess in the savory flavorful dressing, and Herbes de Provence adds flavor and gives it a unique spin. It pairs well with just about anything you cook on the grill!
If you follow me on Instagram, you know that when Mike and I were in Paris there was no holds barred on things like bread and cheese (come on, it’s Paris).
We tried to make up for it by walking seven to ten miles a day. And that wasn’t even our sole means of transportation; we typically took the Metro three or four times a day too! (What can I say? Paris is big and there’s a lot to do).
And although Mike didn’t join me in my efforts, I also tried to offset our bread/cheese/pastry intake by eating a huge salad for lunch and a mixed green salad along with whatever protein I had for dinner.
And every single mixed green salad I had there came with the same creamy Dijon-based vinaigrette that I never got tired of because it was so dang good.
Dijon Potato Salad Recipe
Here I use that same creamy Dijon vinaigrette to simply dress this Creamy Dijon Potato Salad Recipe. Just a touch of mayo (much less than what is used in a potato salad that’s dressed solely with mayo) makes the vinaigrette creamy. It also gives the salad body and richness without making it as heavy as a regular potato salad.
This salad will pair well with just about anything that comes off the grill, making it the perfect side for a summer party, picnic, potluck, or BBQ!
What Kind of Potatoes Should I Use for Dijon Potato Salad?
I like to use yellow potatoes for potato salad.
Not only do they have great flavor, but they hold their shape well and don’t get as mushy as starchy potatoes like Russet. Also, the skin on yellow potatoes is tender, so there’s no need to peel them!
Herbes de Provence in Potato Salad
Because I couldn’t resist picking up some Herbes de Provence in France, I also used it in this recipe.
If you’re not familiar with Herbes de Provence, it’s an herb mix that (according to Wikipedia) typically contains savory, marjoram, rosemary, thyme, oregano, and sometimes lavender.
Take a look at the ingredients in the blend you buy. If it doesn’t have lavender, I recommend adding in a pinch or two because it really makes the mix something special.
More Side Dish Recipes Perfect for a Cookout:
- Baked Beans
- Southern Baked Macaroni and Cheese
- Creamy Cucumber Salad
- Mediterranean Tomato Salad
- White Bean Roasted Red Pepper Salad
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Creamy Dijon Potato Salad Recipe
Ingredients
- 1 1/2 pounds yellow potatoes scrubbed and cubed
- 1 small sweet white onion peeled and grated
- 4 tablespoons mayo
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 tablespoon light olive oil
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh parsley
Instructions
- Put the cubed potato into a medium pot and cover with cold water by 2 inches. Bring to a boil, and then turn the heat down and cook until the potatoes are fork-tender, about 5 to 8 minutes, being careful not to overcook. Drain and cool.
- Stir together the grated onion, mayo, vinegar, oil, Herbs de Provence, salt, and black pepper in a large bowl, and then stir in the potato and parsley.
- Serve chilled.
Faith's Tips
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
This post was first published on An Edible Mosaic on July 3, 2015. I updated it with more information on August 31, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I’ve always loved dijon on my salads, which is strange because I tend to not like mustard. But it’s just so creamy and fabulous! I know I would love this.
Bread and cheese is an ongoing battle in our house in France not to eat too much!!! Love this potato slaad recipe. Have a good weekend Diane
I’m all about a dijon potato salad, this would be perfect for the 4th!
This potato salad – and the dressing! – look absolutely divine!! And thanks so much for the mention, sweet friend! xo
Several things, I am totally jonesing to go to France now more than ever! Second, I think 4 Tablespoons of mayo is completely reasonable and I love that you lighted it up the way you did. And third, love the photos at the bottom of the post linking to other recipes from your archives. I think I may be cruising around pinning for a while now ;) Cheers Faith. Have a great weekend.
Delicious and wonderfully summery!
Cheers,
Rosa