Potato Salad

French Style Potato Salad with Fresh Dill and Rocket

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

My friend Freddie makes the best potato salad on the planet!

He brought this salad to a BBQ a few weeks ago, and I nearly lost my mind. I know..... ordinary people are not losing their mind over potato salad...but I guess that's what makes me special.

I was literally daydreaming about this salad for the next 3 days.... while I patiently waited for Freddie to send me the recipe.

Freddie grew up in Sweden eating the same bland mayo-based potato salad I was raised on in Nova Scotia. Who knew that on the other side of the Atlantic, there was someone thinking the same thing I was- there's got to be a better way!

Freddie calls this his "French Style Potato Salad". It's made with mustard, not mayo.

It's the perfect side dish for anything you may be grilling up on the BBQ. What makes this salad special is the combination of fresh herbs, the crunch from the rocket, and the salty bite of the capers- heaven!

CAN I MAKE THIS SALAD AHEAD OF TIME?

Yes, definitely! Freddie recommends adding the dressing while the potatoes are still warm for maximum flavour absorption. Mix to coat well, and then pop in the fridge to let the magic happen.

Add the rest of the ingredients just before serving.

HERE'S WHAT YOU'LL NEED

In addition to new potatoes, you will need a small red onion, radishes, green onion, capers, a handful of fresh dill, and 2 handfuls of rocket (arugula). For the dressing, you'll need some good quality olive oil, white vinegar, grainy dijon mustard, honey, caper juice, salt, and pepper.

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Keely Fraser, PhD
Registered Dietitian

French Style Potato Salad with Fresh Dill and Rocket

Recipe Makes: 4 servings
Prep Time: 30-40 minutes
Difficulty: Easy Peasy

You can’t beat a good potato salad – this recipe is light, tangy, buttery, satisfying, and absolutely delicious.

Potato salad is one of the most popular side dishes of all time at summer BBQs.

This easy dish is sure to be a hit, perfect served alongside grilled fish, roasted meat, or as part of your barbecue or buffet spread.

INGREDIENTS

800 g new potatoes, skin on, boiled
1 small red onion, sliced
2-3 green onions, sliced
handful fresh dill, chopped
1 Tbsp capers
4 radishes, sliced thinly
2 handfuls of rocket (arugula), chopped

Dressing
1 Tbsp white vinegar
2 tsp grainy dijon mustard
1 tsp caper juice
1 Tbsp honey
3 Tbsp olive oil
1 Tbsp water
sea salt and fresh ground pepper to taste

INSTRUCTIONS

Wash and scrub potatoes, then slice larger ones in half. Add to a large saucepan and cover with water. Add 1/2 tsp of salt and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until you can easily slide a knife through. I recommend carefully removing a potato and testing if to see if it’s the right doneness.

2. When the potatoes have finished cooking, drain in a colander and rinse with cold water. Let them dry for a few minutes, then add them to a large serving bowl.

3. While potatoes boil, make the dressing. Add mustard, salt, pepper, red wine vinegar, honey, caper juice, and vinegar to a mixing bowl and whisk to combine. Then, slowly add the olive oil and continue to whisk, emulsifying the oil and vinegar.

4. Taste and adjust flavor if needed, adding more salt and fresh ground pepper for spice.

5. Add the dressing to the potatoes, and toss to combine. Place the bowl in the fridge to cool and let the potatoes absorb the flavours.

6. Before serving, add the fresh dill, arugula, red onion, green onion, and capers. Toss to combine and enjoy!