French Dijon & Basil Potato Salad. (GF/DF)

 A simple French-inspired potato salad perfect for taking to a cookout or picnic this summer! 

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Sooooo I have a little-known fact about myself I’m going to share with you on this beautiful spring day.
Are you ready?
I really don’t care for mayonnaise-based salads.
Especially potato salads, but this also applies to pasta salads, tuna salads, etc.
I know, I know. It’s not a popular opinion. But hear me out.
One reason I don’t care for them is because they’re so heavy, but also because they aren’t conducive to al-fresco dining. You have to keep them cold and refrigerated otherwise you run the risk of making yourself or someone else sick.
Having to worry about that adds stress to what is supposed to be a stress-reducing experience!

That’s where this dijon and basil potato salad comes in. I swapped the mayo for a simple vinaigrette, and topped it off with fresh basil. You’re going to love it! I took it to a function recently and everyone went craaaazy over this simple salad.

Bonus: it happens to be gluten-free, dairy-free, egg-free, vegetarian and vegan, so hopefully everyone can enjoy it!

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Instead of mayonnaise, you’re going to make a simple vinaigrette with all the usual characters (olive oil, vinegar, dijon mustard, salt, and pepper). I add all the ingredients in a mason jar and shake it up, but you can whisk it together in a small bowl.

Quick trick I learned from my mom and grandma: pour the vinaigrette over the potatoes while they’re still warm so they absorb all the flavors. Then, you can finish it off with freshly chopped basil and it’s ready to go!

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I used baby red potatoes, but you can use yukon gold or whatever you have on hand! I hope you try this dish for your next picnic or cook out!

French Dijon and Basil Potato Salad

Ingredients:

  • 3lbs baby red potatoes, washed and quartered
  • 1 cup of fresh basil, chopped
  • sea salt and black pepper, to taste

For the vinaigrette:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt, to taste
  • 1/2 tsp freshly ground black pepper

1). Place the quartered potatoes in a large pot with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork. Remove from heat and drain the water.

2). While the potatoes are boiling, place all the vinaigrette ingredients in a mason jar and shake until well combined. (You can also whisk them together in a bowl).

3). Let the potatoes cool. You want them warm, but not hot. Place them in a large bowl and season them with salt and pepper. Pour the vinaigrette over them. Add the basil and toss to combine. Taste and re-season with more salt or pepper. Enjoy!
*Note: This dish is best served warm or at room-temperature, but you will need to refrigerate any leftovers.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 201 Carbs: 27g Fat: 9g Fiber: 3g Protein: 3g Points+: 5 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.