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French-Style Potato Salad

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

Makes 8


  1. 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.
  2. Remove potatoes from water to a large bowl and allow to cool.
  3. 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.
  4. 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.
  5. Transfer to a serving platter and sprinkle with chopped fresh cilantro before serving.

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Nutrition facts

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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