French Potato Salad with Mustard Dressing: No mayonnaise today

in singing: Christmas time is coming soon, merry time!” Of course, it’s only the beginning of November, but if you think about the beginning of the gingerbread displays in the supermarkets, the pre-Christmas season has already started at the end of August. For many, Christmas also means a feast. What does this have to do with French potato salad? In what seems like half the houses, potato salad, Wiener sausages and smoked salmon are served on Christmas Eve. But because we don’t want to wait until December 24th to eat this delicious twist, we’re sharing the recipe with you today.

French potato salad does not contain mayonnaise and is therefore not as heavy as the German classic. This makes the perfect side dish for Christmas dinner. Because you eat too much on vacation anyway. You can do without a sense of completeness. Removing mayonnaise from the list of ingredients has another benefit: the salad is vegan. So you don’t need to invest more time to prepare a herbal variant. This tastes good to all parties at the table.

By the way, French potato salad is best eaten warm. If you prefer to prepare it in advance, you can of course eat it cold. One advantage: the dressing comes out a little better. In this case, however, it is advisable to taste the French potato salad again before putting it on the table.

And now that we’re almost in the pre-Christmas mood, we’re giving you some more bulb salad ideas:

Scandinavian potato salad with meatballs, radishes, cucumber, dill and fresh skyr served in pink plates on a wooden table.


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A bowl of French potato salad with red onion and parsley.


French potato salad without mayonnaise


No Mayonnaise Today: French Potato Salad with Mustard Dressing.

the preparation

  1. First wash the potatoes very well and then cut them in half or quarters depending on the size. Cook in salted water, drain and allow to evaporate.

  2. Meanwhile, peel and chop the onion. Wash and chop the dill. Cut the gherkins.

  3. Mix the oil and vinegar with the shallots, dill, gherkins, two types of mustard and cucumber water. salt and pepper.

  4. Finally, fold the dressing under the cooked potato and season again to taste. Serve warm.

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