French-Style Potato Salad
Last updated: June 2021
A lighter, lower-fat alternative to traditional potato salad this tangy version with Dijon mustard, pairs perfectly with grilled chicken and a fresh spinach salad.
Check out this recipe for Balsamic Orange Marinated Chicken. It'll pair perfectly with the potato salad!
- 2 pounds mix of red potatoes and small yellow potatoes
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon fresh rosemary leaves, chopped
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh cilantro, chopped
- Fill a large pot 3/4 full with water and bring to a boil over medium-high heat. Carefully add in whole potatoes, reduce heat slightly to gentle boil for 12-18 minutes or until potatoes are knife tender when poked.
- Remove potatoes from water to a large bowl and allow to cool.
- In a separate bowl add oil, Dijon mustard, Red Wine Vinegar, rosemary, thyme, salt and garlic powder and stir briskly with a fork until well combined and smooth.
- Once potatoes are cool enough to handle, slice each one into quarters or appropriate bite-sized pieces depending on the size of your potatoes. Return cubed potatoes to the bowl and pour dressing over them. Add in sliced red onion and stir very gently with a flat-sided spatula, running spatula to the bottom of the bowl and gently folding potatoes over to coat with dressing.
- Transfer to a serving platter and sprinkle with chopped fresh cilantro before serving.
Serves 8 (approximately 1/2 cup each)
- calories: 140
- calories from fat: 60
- cholesterol: 0.0g
- dietary fiber: 2.3g
- potassium: 535mg
- protein: 2.5g
- saturated fat: 1.0g
- sodium: 221mg
- sugars: 1.4g
- total carbohydrates: 18.9g
- total fat: 6.7g
- trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.
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