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5 from 3 votes

15 Minute French Potato Salad

15 minutes -yes, you read that right! This easy potato salad takes only 15 minutes to make! Potatoes, onions and tomatoes dressed up with a classic lemon dijon vinaigrette, this French Potato Salad is one you'll be making all spring and summer long!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: French
Servings: 4 servings
Calories: 221kcal

Ingredients

  • 1 onion, sliced into 1/4 inch thick slices
  • 1 1/2 pounds baby Dutch yellow potatoes
  • 3/4 cup vegetable stock
  • 1 cup fresh or frozen corn
  • 1 cup cherry tomatoes sliced in half

Lemon Dijon Vinaigrette

  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon champagne or white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 Tablespoons olive oil extra virgin
  • 1 Tablespoon fresh tarragon minced
  • 1 Tablespoon fresh parsley minced
  • salt and pepper to taste

Instructions

Pressure Cooker:

  • If your pressure cooker has a saute function, turn it to saute and add 1 Tablespoon of olive oil.  
  • Add the onion and saute for 2 minutes until the onions are tender and slightly opaque.
  • Add the potatoes and stock. Lock the lid and bring to high pressure. 
    Cook for 3 minutes.
  • Quick release the pressure and remove the lid.
  • Add the corn and replace the lid and let sit for 1 minute.
  • Remove to a serving platter. Scatter the tomatoes over  and drizzle with the dressing. 

If making on the stovetop:

  • While the potatoes are cooking, combine the lemon juice, vinegar and dijon mustard in a small bowl. Whisk to combine.
  • Add the potatoes to a medium-sized saucepan and cover with water. Bring to a boil and boil the potatoes until they are fork tender but not totally soft. 
  • While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the onions and saute for 2 - 3 minutes or until the onions are soft and slightly opaque. 
  • Drain the potatoes and add the onions. Add in the corn and gently stir. 
  • Place the potato mixture on a platter and sprinkle the tomatoes over. Drizzle with the vinaigrette and serve. 

For the lemon dijon vinaigrette

  • Slowly drizzle in the olive oil, whisking briskly. Season with salt and pepper. Taste and adjust seasoning. 
    Stir in the fresh tarragon and parsley.

Notes

NOTES:
The salad can be made and dressed several hours before serving for best flavor and texture.
Extra potato salad can be stored in the refrigerator overnight. The potatoes will become a bit softer, but the salad will still taste delicious!

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 891mg | Fiber: 5g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 30.1mg | Calcium: 77mg | Iron: 6.4mg