Simple Dijon Potato Salad

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: Vegan

This tangy potato salad is easy to make with just a few simple ingredients. Enjoy this delicious dish as a side to your favourite Summer meals.



  • 2 lbs baby red or yellow potatoes, halved
  • 3 tbsp white vinegar
  • 2 tbsp dijon mustard, any variety
  • 3 tbsp finely chopped fresh dill
  • 3 tbsp minced shallot (approx. 1 small shallot)
  • 2 cloves garlic, minced
  • salt and pepper, to taste


  1. Rinse and scrub the potatoes then slice in half and place in a large saucepan. Fill the pot with enough water water to cover the potatoes. Add a 1/2 tsp of salt to the water.
  2. Bring to a boil then reduce heat slightly and cover. Cook for 10-15 minutes, depending on size. They’re ready when you can easily pierce with a fork for knife.
  3. Once cooked, reserve a few tablespoons of the cooking water then drain the potatoes, rinse with cool then and add them to a mixing bowl.
  4. Add the rest of the ingredients, season with salt and pepper and mix until thoroughly combined. If desired, add 1-2 tbsp of the reserved potato cooking liquid for extra creaminess. 
  5. This salad is best served right away or within a few hours but can be stored in the fridge for up to 3 days.


This recipe makes 4 generous servings so could serve 6-8 as a small side dish.

Keywords: vegan potato salad, healthy, low-fat, no mayo, easy, warm