French Recipe! I love this Gluten-Free Potato Salad with Mustard sauce. The crisp sausage rolled into a mustard and mayo sauce that coats the delicious Baby Dutch Yellow Potatoes.
They make the perfect side or I just eat them alone! Perfect for any meal planned for the weekend brunch. I make it ahead and will always taste better the next day.
Where Did I Get This Recipe? Reims France
Yes, my cousin who lives in Reims France made this salad for me. It was so delicious served with a side salad. She also made a fruit tart for dessert that day while we enjoyed a day in the garden. Let me just say we had the best champagne served that day!
About Reims France
Reims France is known for some of the best champagne in the world. Reims Cathedral, is the original cathedral in which the kings of France were traditionally crowned before Notre Dame.
With a cute little town in the center, one can enjoy French culture without the over crowded Paris life. Even though the winters can get pretty cold, the markets are full of Christmas tradition with plenty of food and champagne to enjoy!
UNESCO named the Champagne region’s crayères a World Heritage Site, citing the “underground heritage” of winemaking. Which has increased tourism to the Ruinart Champagne Tour in Reims France
UNESCO named the Champagne region’s crayères a World Heritage Site, citing the “underground heritage” of winemaking. Which has increased tourism to the Ruinart Champagne Tour in Reims FranceHow to Make French Potato Salad with Mustard and Sausage
So easy to make with only needing a bowl and pan to cook the French Potato Salad with Mustard. Make ahead a time and keep it in the fridge till ready to serve.
2. Slice sausage about a quarter of an inch in thickness. Take a pan add a little spray oil. cook on both sides until toasty. Adjust the heat while cooking the sausage. When sausage are done cooking, place on a plate with a paper towel to adsorb the fat from the sausage.
4. Mix everything together until it looks smooth and creamy. This is where I taste it to see if I need to add salt and pepper.
6. Mix everything together until everything is coated, then add the sausage and mix again. Top with some herbs for garnish and this the time that I always add salt and pepper if I need too.
Variations
- You can always add a mix of herbs chopped up.
- Add some bacon instead
- If you want a vegan option, leave out the sausage and replace the mayo with a vegan option.
Ways to Serve
I always like to roast some beef patties on the grill or a roast in the oven. Depending on how many of us are eating that day determines what I make. Patties are quicker to make and a time saver with company. One thing I always serve with this dish is a green lettuce salad with a little bit of vinegar and olive oil and that is it.
Tip
Boil your potatoes and cut in half to cook quicker and don’t peel right away. I leave the skin on if its just me and my husband for the extra probiotic.
( prepare a potato and leave the skin on, such as a baked potato, it will contain up-to 7g of dietary fibre. Potatoes have probiotic properties; they boost colon health thanks to their elevated amounts of starch ) … source jenreviews
More French Recipes
- French Country Style Tomato Basil Soup
- What is Foie Gras a Classic French Appetizer
- Quick Low-Carb Egg Breakfast
- French Einkorn Crepes
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French Potato Salad with Mustard and Sausage
Ingredients
- 1 pound Baby Dutch Yellow Potatoes
- 1 sausage sliced
Vinaigrette Mix
- 1 tablespoon Dijon mustard
- 2 tablespoon white wine
- 5 tablespoon olive oil
- 1 tablespoon mayonnaise
- 2 tablespoon tarragon chopped
- 2 tablespoon parsley chopped
- Salt & Pepper as desired
Instructions
Potatoes and Sausage
- In a medium pot add potatoes with cold water and 1 teaspoon of salt, let boil for about 15 minutes. Test with a fork to see if potatoes are done.
- Slice sausage about a quarter of an inch in thickness. Take a pan add a little spray oil. cook on both sides until toasty. Adjust the heat while cooking the sausage. When sausage are done cooking, place on a plate with a paper towel to adsorb the fat from the sauage.
Vinaigrette Mix
- Add, Dijon mustard, white wine, olive oil, mayonnaise, tarragon, parsley to a bowl
- Mix everything together until it looks smooth and creamy. This is where I taste it to see if I need to add salt and pepper.
- Once the potatoes are drained and cooled off but still warm, add the salad dressing.
- Mix everything together until everything is coated, then add the sausage and mix again. Top with some herbs for garnish and this the time that I always add salt and pepper if I need too.
cher says
I'm going to try this on 4th of July cookout
Lizzy says
thanks so much! Enjoy!