French Style Potato Salad

French Style Potato Salad

With so much barbecuing transpiring around me, I’ve been banging out the clutch side dishes. I came across some lovely red and yellow baby potatoes at the market and became inspired to adapt a French-style salad flavored with white wine, Dijon, and tons of fresh herbs. This potato salad is a perfect side to bring along to any summer cookout, for unlike a German-style salad there is no mayonnaise, making it delightfully enjoyable at room temperature (or even slightly warm). The final salty bite of the balsamic vinegar makes for a lovely compliment to any grilled meat or seafood.

Frenchy Potato Salad
Serves: 4-6
  • 1 lb. red baby potatoes
  • 1 lb. yellow baby potatoes
  • 5 tbs extra-virgin olive oil, divided
  • ½ cup scallion, green and white parts, diced
  • ½ cup chopped yellow onion
  • 3 cloves garlic, minced
  • ⅓ cup dry white wine
  • 1½ tablespoons Dijon mustard
  • 1 tbs balsamic vinegar
  • 2 tbs chives, chopped
  • 1 tbs fresh basil, chopped
  • 1 tbs fresh parsley, chopped
  • tbs fresh thyme, chopped
  • 1½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  1. Scrub the potatoes and place them in a large saucepot. Cover the potatoes with about ½ inch of water and place a lid over the pot. Bring the water up to a boil, then remove the lid, reduce the heat to low, and simmer the potatoes for 20-30 minutes until they are tender enough so that they can be easily pierced with a steak knife. Drain them immediately into a colander and set aside to cool for several minutes.
  2. Meanwhile, heat 2 tablespoons of the olive oil in a small sauté pan. Add the scallions and the onion, toss to coat well with the hot oil, and cook for one minute over medium-high heat. Add the garlic to the pan and cook, stirring, for just a few seconds more, then remove the pan from heat and set aside.
  3. Back to the potatoes- slice them while they are still warm, halving or quartering them (depending on the size of each individual potato) into ½-inch sections. Transfer the potato pieces to a large mixing bowl and pour in the wine, 3 tablespoons of the olive oil, and balsamic vinegar over them, tossing gently to evenly distribute the seasonings. Next, add the vegetables from the sauté pan, as well as the mustard, chives, basil, parsley, thyme, salt and pepper, and gingerly fold all of the ingredients together until well combined- the potatoes are delicate and the salad will become gooey and starchy if they are overly disturbed, so take extra care! Serve salad warm or at room temperature- potatoes will keep well covered in the refrigerator 3-4 days.


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