French Potato Salad (No-Mayo)

Boiled potatoes and eggs are brilliant as they are, but the addition of tender green beans makes it even more flavorful. Rather than mayonnaise, I like to prepare this potato salad with a tangy vinaigrette. Not only does the mayo-free sauce make this potluck perfect, it also livens up the dish with its notes of mustard and shallot. This potato salad can be enjoyed warm or cold and is best left to marinate in the fridge for a few hours before serving. Be forewarned: it disappears quickly!

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

1 pound baby yukon gold potatoes or red-skinned potatoes (about 11 small potatoes)
1/2 pound green beans, trimmed
6 hard-boiled eggs (Note 1)
1/4 cup fresh parsley, chopped (or .5 teaspoon dried)
3 tablespoons shallot, finely chopped Vinaigrette
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon whole grain mustard (or spicy brown mustard)
1/2 teaspoon salt
black pepper, to taste

Instructions

Step 1: Place the potatoes in a large pot with enough water to cover the potatoes. Bring to a boil over high heat and continue to boil until the potatoes are just fork-tender, about 15 minutes. Add the green beans to the pot and cook for another 1 to 2 minutes. The green beans should remain crisp and bright green. Drain and rinse the potatoes and green beans under cold water. Set aside.
Step 2: Meanwhile, stir together the vinaigrette ingredients. Chop the shallots and fresh parsley, if using.
Step 3: Chop the potatoes, eggs, and green beans into bite-sized pieces. Place all of the ingredients in a mixing bowl and pour in the vinaigrette. Toss to combine. Taste and adjust seasonings as desired. I recommend letting the potato salad refrigerate at least a few hours to marinate in the vinaigrette.
Serve: Enjoy. This potato salad can be eaten warm or cold.

Recipe Notes

Note 1: To hard-boil the eggs, bring a pot of water to a boil. It should be filled with enough water to cover the eggs by an inch or more. Once the water is boiling, carefully use a skimmer to gently add the eggs to the water (too quick and you risk breaking the eggs). Boil the eggs for 11 to 12 minutes. After boiling, drain and rinse them under cold water and place them immediately in a bowl of ice water. Leave them in the ice bath for only a few minutes. Remove from the water and peel the eggs - the peel should come off easily.

Nutrition

Serves 4
Calories Per Serving: 306			DAILY VALUE %
Total Fat 18g	27%	Protein 12g	24%
Total Carbohydrate 26g	9%	Net Carbohydrate 23g
Fiber 3g	13%	Potassium 700mg	20%
Vitamin A 120		Vitamin C	43%
Calcium	56%	Iron	6%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Boiled potatoes are brilliant as is, but the addition of tender green beans makes it even more flavorful. Rather than mayonnaise, I like to prepare this potato salad with a tangy vinaigrette. Not only does the mayo-free sauce make this potluck perfect, it also livens up the dish with its notes of mustard and shallot. This potato salad can be enjoyed warm or cold and is best left to marinate in the fridge for a few hours before serving. Be forewarned: it disappears quickly!

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

1 pound baby yukon gold potatoes or red-skinned potatoes (about 11 small potatoes)
1/2 pound green beans, trimmed
1 cup cherry tomatoes, halved or quartered
1/4 cup fresh parsley, chopped (or .5 teaspoon dried)
3 tablespoons shallot, finely chopped Vinaigrette
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon whole grain mustard (or spicy brown mustard)
1/2 teaspoon salt
black pepper, to taste

Instructions

Step 1: Place the potatoes in a large pot with enough water to cover the potatoes. Bring to a boil over high heat and continue to boil until the potatoes are just fork-tender, about 15 minutes. Add the green beans to the pot and cook for another 1 to 2 minutes. The green beans should remain crisp and bright green. Drain and rinse the potatoes and green beans under cold water. Set aside.
Step 2: Meanwhile, stir together the vinaigrette ingredients. Chop the shallots and fresh parsley, if using.
Step 3: Chop the potatoes and green beans into bite-sized pieces. Place all of the ingredients in a mixing bowl and pour in the vinaigrette. Toss to combine. Taste and adjust seasonings as desired. I recommend letting the potato salad refrigerate at least a few hours to marinate in the vinaigrette.
Serve: Enjoy. This potato salad can be eaten warm or cold.

Nutrition

Serves 4
Calories Per Serving: 220			DAILY VALUE %
Total Fat 11g	17%	Protein 4g	8%
Total Carbohydrate 28g	9%	Net Carbohydrate 24g
Fiber 4g	15%	Potassium 724mg	21%
Vitamin A	29%	Vitamin C	53%
Calcium	23%	Iron	6%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Boiled potatoes and eggs are brilliant as they are, but the addition of tender asparagus makes it even more flavorful. Rather than mayonnaise, I like to prepare this potato salad with a tangy vinaigrette. Not only does the mayo-free sauce make this potluck perfect, it also livens up the dish with its notes of mustard and shallot. This potato salad can be enjoyed warm or cold and is best left to marinate in the fridge for a few hours before serving. Be forewarned: it disappears quickly!

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

1 pound white sweet potato or baby yukon gold potatoes (Note 1)
1/2 pound asparagus, tough stalks trimmed
6 hard-boiled eggs (Note 2)
1/4 cup fresh parsley, chopped (or .5 teaspoon dried)
3 tablespoons shallot, finely chopped Vinaigrette
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon whole grain mustard (or spicy brown mustard)
1/2 teaspoon salt
black pepper, to taste

Instructions

Step 1: Place the potatoes in a large pot with enough water to cover the potatoes. If using a sweet potato, cut it into large chunks before boiling. Bring the water to a boil over high heat and continue to boil until the potatoes are just fork-tender, about 15 minutes. Add the asparagus to the pot and cook for another 1 to 2 minutes. The asparagus should remain crisp and bright green. Drain and rinse the potatoes and asparagus under cold water. Set aside.
Step 2: Meanwhile, stir together the vinaigrette ingredients. Chop the shallots and fresh parsley, if using.
Step 3: Chop the potatoes, eggs, and asparagus into bite-sized pieces. Place all of the ingredients in a mixing bowl and pour in the vinaigrette. Toss to combine. Taste and adjust seasonings as desired. I recommend letting the potato salad refrigerate at least a few hours to marinate in the vinaigrette.
Serve: Enjoy. This potato salad can be eaten warm or cold.

Recipe Notes

Note 1: While sweet potatoes are considered Paleo, white potatoes are a hot item of debate in the Paleo world. According to the Paleo Foundation, white potatoes can be considered Paleo-friendly. Deciding whether potatoes fit into your diet is ultimately a personal decision, so please choose whichever option works best for your body - both options are delicious in this recipe. For more information about potatoes on a Paleo diet, check out this article by the Paleo Foundation.

Note 2: To hard-boil the eggs, bring a pot of water to a boil. It should be filled with enough water to cover the eggs by an inch or more. Once the water is boiling, carefully use a skimmer to gently add the eggs to the water (too quick and you risk breaking the eggs). Boil the eggs for 11 to 12 minutes. After boiling, drain and rinse them under cold water and place them immediately in a bowl of ice water. Leave them in the ice bath for only a few minutes. Remove from the water and peel the eggs - the peel should come off easily.

Nutrition

Serves 4
Calories Per Serving: 330			DAILY VALUE %
Total Fat 18g	27%	Protein 12g	24%
Total Carbohydrate 30g	10%	Net Carbohydrate 26g
Fiber 4g	15%	Potassium 655mg	19%
Vitamin A	270%	Vitamin C	17%
Calcium	51%	Iron	7%

Nutritional information is for 1 serving using sweet potatoes.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Celery root, rutabaga, and/or cauliflower make a flavorful potato substitute alongside boiled eggs and asparagus. Rather than mayonnaise, I like to prepare this un-potato salad with a tangy vinaigrette. Not only does the mayo-free sauce make this potluck perfect, it also livens up the dish with its notes of mustard and shallot. This un-potato salad can be enjoyed warm or cold and is best left to marinate in the fridge for a few hours before serving. Be forewarned: it disappears quickly!

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

1 pound cauliflower florets, rutabaga, or celery root
1/2 pound asparagus, tough stalks trimmed
6 hard-boiled eggs (Note 2)
1/4 cup fresh parsley, chopped (or .5 teaspoon dried)
3 tablespoons shallot, finely chopped Vinaigrette
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon whole grain mustard (or spicy brown mustard)
1/2 teaspoon salt
black pepper, to taste

Instructions

Step 1: If using the celery root or rutabaga options, peel and dice them into large pieces. Place the cubed vegetables in a large pot with enough water to cover the vegetable. Bring the water to a boil over high heat and continue to boil until the vegetable pieces are just fork-tender, about 5 to 15 minutes depending on the variety. Add the asparagus to the pot and cook for another 1 to 2 minutes. The asparagus should remain crisp and bright green. Drain and rinse the vegetables under cold water. Set aside.
Step 2: Meanwhile, stir together the vinaigrette ingredients. Chop the shallots and fresh parsley, if using.
Step 3: Chop the boiled vegetables and eggs into bite-sized pieces. Place all of the ingredients in a mixing bowl and pour in the vinaigrette. Toss to combine. Taste and adjust seasonings as desired. I recommend letting the un-potato salad refrigerate at least a few hours to marinate in the vinaigrette.
Serve: Enjoy. This un-potato salad can be eaten warm or cold.

Recipe Notes

Note 1: To hard-boil the eggs, bring a pot of water to a boil. It should be filled with enough water to cover the eggs by an inch or more. Once the water is boiling, carefully use a skimmer to gently add the eggs to the water (too quick and you risk breaking the eggs). Boil the eggs for 11 to 12 minutes. After boiling, drain and rinse them under cold water and place them immediately in a bowl of ice water. Leave them in the ice bath for only a few minutes. Remove from the water and peel the eggs - the peel should come off easily.

Nutrition

Serves 4
Calories Per Serving: 245			DAILY VALUE %
Total Fat 18g	28%	Protein 12g	24%
Total Carbohydrate 10g	3%	Net Carbohydrate 6g
Fiber 4	15%	Potassium 566mg	16%
Vitamin A	122%	Vitamin C	60%
Calcium	72%	Iron	3%

Nutritional information is for 1 serving using the cauliflower option.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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