Some recipes earn a permanent place in the family rotation, and this is one of those recipes. My handwritten note on the original says it all: “Family liked.” That’s always worth remembering!

This warm Dijon potato salad starts with tender red potatoes and tosses them with a creamy, tangy dressing while they’re still warm. Dijon mustard and apple cider vinegar give the dressing plenty of brightness, while paprika, black pepper, and just a dash of cayenne round out the flavor.

I’ve adapted the original over time, including using full-fat mayonnaise and leaving out the Parmesan. It’s simple, comforting, and a delicious reminder that a few small tweaks can turn a recipe you find into a family favorite you make your own.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

❤️Why You’ll Love This Recipe

• Family approved: This one earned a handwritten “Family liked” note in my recipe binder.
• Creamy and tangy: Dijon mustard and apple cider vinegar balance the richness of the mayonnaise.
• Served warm: Tossing everything together while the potatoes are warm makes this especially comforting.
• Simple ingredients: Red potatoes, onions, and a handful of pantry staples are all you need.
• Great for gatherings: One batch makes about eight servings, making it an easy side dish for family dinners, cookouts, or potlucks.

🌿Why Your Body Loves This Recipe

• Potatoes provide satisfying carbohydrates: Potatoes also naturally provide potassium and vitamin C.
• Keeping the skins adds more: Red potato skins contribute additional fiber and plant compounds, so there’s no need to peel them.
• Onions add plant variety: Using both red and green onions adds flavor along with another couple of colorful plant foods.
• Apple cider vinegar brings brightness: A little acidity adds plenty of flavor without requiring a complicated dressing.

Recipe at a Glance

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Ingredients:

• 3 pounds red potatoes
• ½ cup full-fat mayonnaise (I use Primal Kitchen)
• 1½ tablespoons Dijon mustard
• 4 teaspoons apple cider vinegar
• Dash of cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ½ red onion, thinly sliced
• 2 green onions, chopped

Instructions:

1. Cook the potatoes. Place the red potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are fork-tender, about 20 minutes.
2. Drain and cut. Drain the potatoes well. Once they’re cool enough to handle, cut them into bite-size cubes, leaving the skins on.
3. Make the Dijon dressing. In a large serving bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, cayenne, salt, black pepper, and paprika until creamy and well combined.
4. Toss while warm. Add the warm potatoes, sliced red onion, and chopped green onions to the bowl. Gently toss until the potatoes are evenly coated with the Dijon dressing.
5. Taste and serve. Taste and adjust the salt, pepper, or Dijon if needed. Serve warm.

Recipe Notes:

1. Keep the cayenne subtle: A dash is plenty if you want just a little warmth without making the potato salad spicy.
2. Serving temperature: This salad is especially delicious freshly made and warm, but leftovers can also be enjoyed chilled or allowed to come closer to room temperature.
3. For a balanced plate: Try serving this potato salad alongside grilled chicken, burgers, fish, or another protein with a generous serving of non-starchy vegetables.