Potato salad is a staple at Summer BBQs, family get-togethers, or any potluck. And this one has a great twist of being mayonnaise-free, which is a bonus for one of my family members. Dig into the zippy flavors of Dijon mustard with this twist on a classic with Dijon Red Potato Salad.
If you’re new to who I am, let me be clear–I’m a Midwesterner, and even though I don’t live there anymore, I will always remain a Midwesterner at heart. For those of you who aren’t familiar with my people, allow me to give you some guidelines on the types of food you may encounter in a Midwesterner’s home.
- Casseroles--for those cold winter nights (and there are many), a one-dish meal that serves up carbs, protein, and (sometimes) vegetables is served in a bubbly pan, begging you to come back for seconds. Leftovers are common and freeze really well for those additional cold nights when you’re too cold to start something from scratch. Want a good example? Here you go!
- Jello Molds–we are known to show up at events from holiday gatherings to potlucks to funerals with jello molds with everything from fruit to shredded carrots in the jello. Yes, I’m serious.
- Mayonnaise–have you ever seen the TV show How I Met Your Mother? When Marshall goes home and his mom slathers everything with mayonnaise? Yeah. That’s pretty common.
Now I admit that I actually like some of these things–it’s in my blood, after all. I do particularly like a good potato or pasta salad that may be filled up with mayo. As I hear my arteries slamming shut, I still enjoy the creamy, tangy nature of it. Yup, call the cardiologist.
Then I married a Southerner. And while Southerners like their mayonnaise in many dishes as well (pimento cheese spread, anyone?), my husband is NOT one of those people. He simply will not come near a dish that has mayo even sitting near it. Quandary, no?
Well, when I got this recipe from my uncle several years ago, it was as if my prayers had been answered. Dijon mustard stands in for the mayo. The herbs and lemon add a wonderful depth of flavor. And the chickpeas are a surprise textural element that is a real winner. I admit it’s now my go-to potato salad for all occasions. And what calls for a good potato salad more than a 4th of July celebration?
So get your potatoes, Dijon mustard, and fresh herbs ready to go, and become the hero of the party for those who avoid mayo like the plague. This is a great alternative that will soon become YOUR go-to potato salad, too!
| Servings | Prep Time |
| 8 people | 1 hour |
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For those in your life that believe that mayonnaise is the devil, have no fear! This tangy, herbaceous, texture-filled potato salad will come the rescue. The light flavors shine through, and beg you to come back for seconds.
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- 1 3 lb. bag red potatoes, washed
- 1 can chickpeas, drained & rinsed
- 1 tbsp. fresh Italian parsley, chopped
- 1 tbsp. fresh chives, chopped
- 1 tbsp. dijon mustard
- 1 medium lemon, juiced
- 3 tbsp. extra virgin olive oil
- freshly ground black pepper, to taste
- kosher salt, to taste
- Drain chickpeas and rinse thoroughly.
- Dice potatoes into bite-sized pieces.
- Boil potatoes for 20 minutes, or until they can be easily pierced with a fork. Drain and allow to cool completely. Be sure to generously salt the water to ensure flavorful potatoes.
- Combine Dijon mustard, lemon juice, salt & pepper.
- Slowly whisk olive oil into mustard & lemon mixture.
- Add chickpeas and herbs to potatoes.
- Toss Dijon and olive oil mixture with potatoes and chickpeas. Cover and chill for at least an hour and up to overnight.
- Serve with your favorite BBQ!
The tangy, citrusy nature of this potato salad is a perfect accompaniment for anything off the grill. In fact, it goes great with anything that has the great Sweet & Smoky BBQ Rub I posted yesterday. Seriously. You. Will. Want. Seconds.
This Dijon potato salad is so addictive that you will want to serve it with anything and everything. When I've overdone it and made too much and there are leftovers (that's rare), I admit to having popped a small bowl of leftovers in the microwave for about 30 seconds. When the chickpeas warm up, the whole thing becomes even creamier.
What I love about this version, as with many potato and pasta salads, is that you can vary it any way you want based on what you may have on hand. I've been known to omit the chickpeas and add green onions for a crunch. Or add a splash of red wine vinegar for an additional tang. All delicious, and always a hit.
Get ready to dig into your new favorite potato salad!
I love the chickpea addition! I’m a vinaigrette potato salad person too. Here’s one I like to make with green beans: http://www.dirtylaundrykitchen.com/french-red-white-blue-potato-salad/
What a great idea, Barrett! I’ll have to give this a try! Thanks!
Love this version of potato salad! I especially like the fresh herbs you’ve used!
I crave those mayo pasta salads sometimes! But for the same reason (creamy addiction!), I’ve developed a bit of a Dijon habit, and love this recipe.
Alisa, I love how versatile the Dijon is. It works with so many other flavors, and this is one of my favs.
I love potato salad…I have never had it with chickpeas…I must try this!
I don’t have anything against mayo, but the rest of my family is not really a fan, so this would be their idea of the perfect potato salad!
How funny is this, I just went to a picnic this past weekend and they had this dijon potato salad there! I loved how it was so full of flavor, but not super heavy like creamier salads. Now I just found a recipe for it! Just my luck 🙂
I’m with your hubs–mayo need not apply! Loving the mustard and chickpeas in the potato salad. Nice!