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

Discover a lighter twist on the classic potato salad with this French-style recipe using white sweet potatoes and a tangy vinaigrette.
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INGREDIENTS
- 3 lb white sweet potatoes or Yukon gold potatoes (skin on), cut into 1-inch cubes
- 10 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic, minced
- 2 tbsp minced shallot
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 3 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 2 tbsp chopped fresh dill
- 1/4 cup chopped fresh parsley
INSTRUCTIONS
- Prepare the potatoes. Preheat the oven to 425°F. Spread the prepared potatoes on a parchment-lined baking sheet. Toss with 2 tbsp olive oil, salt, and black pepper. Roast in the oven until they are browned and tender, 25-30 minutes. Remove from the oven and set the potatoes aside.
- Make the dressing. In a bowl, whisk together the garlic, shallot, Dijon mustard, whole-grain mustard, vinegar, lemon juice, honey, and remaining 8 tbsp olive oil.
- Assemble the salad. Toss the dressing with the warm potatoes. Add the dill and parsley. Pour into a serving bowl or platter. This can be served immediately, but the flavor deepens when refrigerated and rested for 4-6 hours.
CHAPTERS
0:00 Intro
0:47 Preparing the potato
3:04 Cooking the potatoes
3:23 Preparing the dressing
6:10 Assembling the dish
8:11 Tasting the dish
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From my farm to your home. 🏡
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. wyseguide.com
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.

[@KMcKee-qn6bo]

Hi, Kaleb !!! Thanks for this recipe. Another point here to add to what you’ve said... speaking as a doctor here, this potato salad is sooo much healthier than the typical potato salad. Sweet potato’s are so nutrient-laden, and much easier to digest than other potatoes. I hope everyone tries this. BTW, the third book in the series about Frankie Harding is coming out in September. It’s called “Return” and I’ll send you a copy as soon as the publisher puts the advance-copies in my hands.

[@ytubechannel997]

Love white sweet potatoes. They hold their shapes well in soups and add a slight sweetness.

[@amyspeers8012]

I live in France and have never seen white sweet potatoes here. Now I’ll REALLY have to look. A non mayo potato salad would be great here as AC is not common!

[@KMcKee-qn6bo]

Good luck to you on your search for the white sweet potatoes. I hope you find them. If it helps, I’ve made this exact same potato salad with the more easily accessible orange sweet potatoes. I like it as much and maybe more.

[@jeromehawkins8485]

Just made this with baby Yukon golds. Fantastic brightness, a perfect blend that won't spoil left out for the Fourth of July!

[@dianadriverasbury9130]

Love the way you scrape your ingredients and use all. The way lots of people leave half the ingredient in the container makes me crazy.

[@dianadriverasbury9130]

Loving watching the trees blowing in the wind!! That will be delicious with my Yukon Golds.

[@dorothylittle3637]

Looks so good!

[@carolynturk-hu7je]

Ooo....I needed this recipe! Thank you!😊❤

[@TA-vj8ex]

Love your recipes.

[@susanschuck8124]

What an absolutely good looking potato salad. Thank you

[@jenniferpatt4355]

I live in Iowa, near Blueberry bottom and discovered you recently for making jam. Thank you for the great content and recipies.

[@f.m.5498]

This looks so delicious and healthy. I will definitely make this Potato Salad. Thank you for this recipe. 👍💕

[@teriharman566]

This recipe looks delicious. I will try it. Thank you for sharing

[@juliestroth737]

Looks delicious, will have to try it

[@Michelle-Gx3jq]

This looks delish!

[@ruthannecoro6198]

Oh, this sounds delish! I’m going to try this as soon as I can get the sweet potatoes! I made a German potato salad for a Father’s Day gathering that was amazing!

[@vickiemifflin2854]

Yummy! I’ll be looking for white sweet potatoes for sure.

[@dianeladico1769]

That looks lovely, thank you. I think green beans would be a nice addition.

[@tcnance1317]

Yummee❤️

[@BonnieHaley]

❤ yummy 😋 ❤

[@janetp5956]

Looks spectacular Kaleb. I make a very similar one but use white balsamic and bacon.

[@deniseharrell1591]

Dry starch soaks up the dressing better! Good for you!!😊😊😊

[@terrydaniels4137]

You make me hungry for potato salad. I am leary of the Tarragon though. It has a very strong flavor and I noticed you only used a tiny bit. I like Dill though.

[@lauriekaftanic7497]

I dislike tarragon. Like, a lot. Kaleb has taught me that if I don't like something in a recipe, just leave it out! Sounds silly, but it's true. It's MY potato salad, and I'm leaving out the tarragon. 😊

[@orionwesley]

Ooh that looks tasty. I love potatoes, but especially roasted potatoes. And when you make them into a salad, well, that's just next to dogliness. I miss seeing Kip. But good video, thank you Kaleb!

[@southloupriverhomestead4696]

I live in rural central Nebraska and have never even heard of white sweet potatoes so maybe there moving east to west. lol

[@crystaldance5731]

❤️😊

[@davinadavies3703]

❤

[@staciejackson7497]

What size or diameter is the bowl you used? Great video!

[@JR-ke7wl]

I also live in Iowa. Wondering if you can give a hint to where you purchased the "white sweet potatoes"?

[@darlenegera8866]

Hi Kaleb, just made your chicken/pasta Caesar salad. Can this be freezed if you leave out the romaine? Thanks. By the way, it was delicious 😋

[@kathy5216]

I live in cedar rapids…in what stores did you find the white sweet potatoes 🍠?

[@Autumn-zt2dd]

Looks like yams to me🤷‍♀️

[@BeautifulKittenOfLove]

French potato salad recipe: 1 pound french fries 1/2 pound stinky cheese 3 cigarette butts and a generous helping of indifference. Bon Appetit!

[@danaridings6387]

Crazy question for anyone who may know… What is the best onion to use for someone who doesn’t like raw onion but wants to learn to like them. Love cooking with onions but when they are raw they are just to much for me.

[@Michelle-Gx3jq]

I feel the shallot is where to start. It is milder tasting.

[@bre5821]

I add my onion to my potatoes immediately after draining the potatoes. The potatoes are still really hot so I fold the onions into them and it softens the onions kinda like steaming them. Anyway, for me that’s much better than raw crunchy onions in potato salad. People just have different preferences about food.

[@KMcKee-qn6bo]

You’re telling my story. I found out that once I taste onion in any dish, that becomes the flavor that overrides all other flavors. Especially true with raw onions. I thought I was ‘supposed to learn to like onions’, but the taste is overpowering for me. I finally realized that it has to do with my palate being highly reactive to the flavor. There’s actually no reason to ‘have to learn to like onions’, because the truth is I don’t like ‘losing’ the rest of the flavors to onion. Now, the shallots and chives are the only members of the ‘onion family’ that I use...I use them raw and I also cook with them . They both give a sweet hints of the onion flavor, without the bite, or being overpowering or leaving the aftertaste. A French chef told me once that the shallot is the most elite and wise of all the onions. I might mention that I also refuse to use the scallions... instead I only use chives - same appearance without the harsh hit. I actually prefer being ‘elite and wise’ with my shallots and chives. Hope this gives you something to consider.

[@squisitissima2810]

@@Michelle-Gx3jqagreed! You may also want to try cutting the shallot and soaking it in ice water for 10 minutes or so. It will tame some of fhe bite. Another option is to try chives. Those are very mild as well.

[@deniseharrell1591]

Shallotts. Walla walla onions. Maybe leek. Try deflaming the chopped onion by soaking it a bit, Mexican style. You'll be fine!❤

[@davinadavies3703]

❤