French-Style Potato Salad | A mayo-less potato salad for summer!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a similar flavor profile.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a tangy flavor with potential health benefits.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and flavor without extra calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience, though fresh is preferred.

Preheat the oven to high heat.

Cut the white sweet potatoes into pieces about half to 3/4 inch in size.

Toss the potato pieces with olive oil to ensure they are well coated.

Spread the potatoes out in an even layer on a baking sheet.

Season the potatoes with salt and fresh cracked black pepper.

Roast the potatoes in the oven until browned and they hold their shape, about 20-30 minutes.

Chop and mince a good amount of garlic and set aside.

Chop and mince shallots slightly, not too fine, and set aside.

In a bowl, combine Dijon mustard and whole grain mustard.

Add white wine vinegar and fresh lemon juice to the mustard mixture, ensuring no seeds from the lemon get in.

Stir in honey to balance the acidity.

Add more salt and black pepper to the mixture.

Slowly whisk in a generous amount of olive oil to round out the dressing.

Add the warm roasted potatoes to the dressing to soak up the flavors.

Rough chop fresh tarragon, parsley, and dill and add to the potato salad.

Toss everything together to combine well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary