Dijon Vinegarette Potato Salad

Dijon Vinegarette Potato Salad


Dijon Vinegarette Potato Salad

Not your normal Potato Salad- BETTER! Try this Dijon Vinegarette Potato Salad at your next BBQ!

This Dijon Vinegarette Potato Salad can be modified to include anything you like in your potato salad. The basic recipe is just the potatoes and the Vinegarette. Everything else is optional. I love Wholegrain Mustard, Gherkin Relish and Bacon in my potato salads, so that is what i added to this one. Dill is great too instead of parsley.

I’m not a fan of mayonnaise, but i love salad dressings, this combines the best of a vinegarette with a traditional potato salad.

This recipe is based on a Jamie Oliver Vinegarette Potato Salad with a few enhancements.

Dijon Vinegarette Potato Salad


  • 2 Kilograms White Potatoes, large or baby potatoes.
  • 250 grams Bacon, fat removed, cooked (grilled or pan cooked), cut into fine strips (OPTIONAL)
  • 1/4 Red Onion, finely sliced, or cut into tiny pieces (OPTIONAL)
  • 1 Tablespoon Wholegrain Mustard (OPTIONAL)
  • 1 Tablespoon Gherkin Relish (OPTIONAL)
  • 1 handful Parsley leaves, chopped
  • Basic Dijon Vinegarette Dressing
  • 1 teaspoon Dijon Mustard
  • 2 Tablespoons White Balsamic Vinegar (or White Wine Vinegar)
  • 6 Tablespoons Olive Oil


    Cook the potatoes. You can either do this by boiling, whole and unpeeled in a pot of salted water on the stove until tender (time varies with size of potato). Leave the skin on so they do not turn to mush, and do not overcook for the same reason. You can peel them once they have cooled if you wish, the skin will come off very easily. If using baby potatoes I just tend to half them and leave the skin on, if using large I cut into small cubes, it's up to you.
    Or you can cheat and use the microwave.
  1. In the microwave you can either peel or not peel, microwave whole and cut when cooled or microwave already diced. Cover microwave safe bowl in glad wrap- do not add any extra water. In this recipe I used large potatoes, peeled and diced before microwaving to save time.
  2. Cook the bacon (if using) by either grilling or dry pan frying and cut into fine strips.
  3. Make the Dijon Vinegarette
  4. In a small bowl, whisk the Dijon Mustard, Vinegar and Olive Oil together until it thickens. Add the Wholegrain Mustard and Gherkin Relish if desired and whisk through.
  5. Pour the Vinegarette dressing over the mostly cooled, cooked potatoes, stir gently to coat, add bacon, chopped parsley and onion and stir through. Garnish with a sprig of parsley to serve.

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