French Cafe Summer Salad

French Cafe Summer Salad

17 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
Kimberly West
Recipe by  Kimberly West

“It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
  2. In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.

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Reviews (17)

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I made this salad for our Mother's Day celebration. My mother wanted a luncheon of salads. I wanted to try some salads that were not so ordinary and routine, and this salad really fit the bill! It is a beautiful salad with lots of color. (I used an orange bell pepper instead of the green.) Everyone loved it! And we were all pleased at the healthier choice it offered us over mayonnaise laden potato salad. Definitely a keeper! I'll make it again and again.



Ingredients were a little pricey for one side dish, and the serving number is way off. I made the dish without modifying and ended up with a roaster pan full. Fortunately, I was making it for a youth gathering and needed alot. Sadly, I bought enough ingredients to double it and ended up using only half. I heard back that this was one of the favorites of the teenagers. They loved that it had no eggs or mayo.



I came across this while searching for a recipe to use up the head of red cabbage. A little different, but tasty and pretty nonetheless. I cut the recipe in half, but then only used 4 red potatoes (instead of 7). I also had only 1/2 a red pepper, I didn't bother to buy the other 2 colored peppers. I added the dressing and it was soaked up immediately, probably because I didn't let the potatoes cool completely. Anyway I ended up making twice as much dressing just to get it going. Also added a splash of red wine vinegar, it seemed to need it.

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Amount Per Serving (8 total)

  • Calories
  • 508 cal
  • 25%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 94.4 g
  • 30%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 323 mg
  • 13%

Based on a 2,000 calorie diet



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Red Potato Salad


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Dilly Potato Salad