French Potato Salad with Mustard Dressing: No mayo today

singingChristmas 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 display in supermarkets, the pre-Christmas season starts at the end of August. For many, Christmas means a holiday. What does this have to do with French potato salad? Simply, in what seems like half a family, potato salad is served on Christmas Eve, with wiener sausage and smoked salmon. But we don’t want to wait until December 24 to eat this delicious dish, so today we are sharing the recipe with you.

French potato salad does not contain any mayonnaise, so it is not as heavy as the German classic. This makes a perfect accompaniment to Christmas dinner. Because they eat a lot during the holidays. You can do without feeling full. Removing mayo from the ingredients list has another benefit: the salad is vegan-friendly. So you don’t need to invest extra time to prepare a variety of plants. This is a good taste for all parties at the table.

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

And now that we’re in the pre-Christmas mood, we’re giving you a few more bulbous salad ideas.

Scandinavian potato salad with meatballs, radishes, cucumbers, dill and fresh scallions served on 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 mayo

press release

Today’s Mayo-Free French Potato Salad with Mustard Dressing.


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

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

  3. Mix the oil and vinegar with scallion, dill, gherkin, both types of mustard and cucumber water. Salt and pepper.

  4. Finally, fold the dressing under the boiled potatoes and season again. Serve hot.

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