An ingredient I often suggest alternatives for is commercially made mayonnaise. Many simple sauces provide more nutrients and flavor. Here I’ll share one idea — a French vinaigrette for your potato salad. This fabulous, multi-purpose sauce is quick to make and versatile. Even kids enjoy its fresh, tangy taste.
I hope this recipe inspires you to skip the store-bought options and try making your potato salad with a homemade sauce instead.
Potatoes: yukon gold, red, fingerling, or new potatoes will work. Plan for one large potato for three servings or a few fingerling potatoes per person.
Vinaigrette dressing (olive oil, vinegar, Dijon, garlic, sea salt & pepper)
Your choice of
The recipe is simple: cook the potatoes, toss with vinaigrette, and have fun adding your favorite ingredients! But here are a few more details …
Cut the potatoes into small cubes and place them in a large bowl.
Make the vinaigrette in a bowl: Whisk together olive oil, vinegar, Dijon mustard, minced garlic, sea salt, and freshly ground pepper. Adjust the proportions to your taste (see the recipe here for quantities).
Add the vinaigrette to the potatoes and toss gently to coat.
Add your favorite ingredients — celery, cornichons, parsley, chives, hard-boiled egg, shallots, capers, or for me, a few anchovies. A little red pepper also adds a fresh and flavorful twist. In this version I added chive flowers and chevril.
Serve — let the salad rest at room temperature or refrigerate for at least 30 minutes to allow the flavors to come together.
Flowering Chives
Boil the potatoes 2-3 days ahead.
Make the vinaigrette 2-3 days ahead.
Assemble the salad a day in advance — it tastes even better after the flavors marinate.
Potato Salad with Aioli — et viola — homemade mayonnaise!
