French Potato Salad Lá Dijonnaise

5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people


For the potato salad

  • 1,5 kilo Potatoes (waxy)
  • 3 Cans Tuna (in its own juice)
  • 1 Can Corn
  • 2 Red pepper
  • 2 Small onions
  • 250 g Black olives (pitted)
  • 6 Eggs
  • 1 bunch Parsley smooth

For the sauce

  • 10 tbsp White wine vinegar
  • 5 tsp Dijon mustard
  • 5 tbsp Mayonnaise
  • 20 tbsp Sunflower or rapeseed oil
  • Salt and pepper
  • 1 tsp Sugar


  • Boil the potatoes in salted water for about 20 minutes until al dente. Meanwhile, drain the corn and tuna. Slice the tuna with a fork.
  • Cut the onions and peppers into small pieces. Rinse the potatoes, peel and cut into pieces. Finely chop the parsley and place in a large bowl with all the prepared ingredients and the olives. Boil the eggs in the water for about 8 minutes. Then quench, peel and halve. Arrange the salad with the eggs just before serving.
  • Put the ingredients for the salad dressing in a tall container and emulsify with a hand blender. Even if it looks like a lot of sauce at first glance, pour everything over the salad, mix and then let it steep for at least 30 minutes. Mix again before serving and season with salt, pepper and sugar if necessary. Now decorate with the egg halves.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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