Salad

When it comes to preparing salads that satisfy without resorting to the typical lettuce base, the potato is a good competitor to pasta or rice salads. To avoid an inedible dry mazacote, it is necessary to dress it well with a sauce that provides a creamy touch, and this French version is a good alternative to mayonnaise.

Kitchn’s original recipe promised to be highly palatable, as well as simple and versatile to fit into any menu. Inspired by the flavors of the niçoise salad, but leaving the potato as the main protagonist and eliminating the marine ingredients, the key to the success of the dish is in the vinaigrette, with two types of mustard, and a good amount of aromatic herbs.

How to make French potato salad

Wash and drain the potatoes. Put in a large saucepan covered with plenty of salty water, bring to a boil and cook over medium power until they can be pierced with a toothpick ; about 15-25 minutes, depending on size. Drain and let cool a little until not burned.

Meanwhile, put the oil, the vinegar, the two mustards and a good pinch of ground pepper and salt in a small bottle. Close and shake very well to emulsify. It can also be made in a bowl by beating with rods or a fork.

Wash and dry the herbs very well, and chop them with a knife. They can be used to taste, preferably Mediterranean and of three varieties (parsley, dill, thyme, chives, oregano, thyme…). Cut the peeled onion into thin julienne or feathers.

When the potatoes do not burn, but are still hot, cut in half or quarters, depending on the size, and arrange in a large source or container. Add the vinaigrette, onion and herbs. Add a little lemon zest, if desired. Stir gently to distribute everything evenly.

Serve as is, still a little warm, or wait for it to cool a little more before covering with kitchen film and reserving in the fridge. It will hold up well if you keep leftovers in an airtight container for three to four days.

Simple French-Style Potato Salad Recipes

• Author: Brianna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 1 1x
• Category: Vegan,Salad
• Method: Main Course
• Cuisine: French
• Diet: Vegan

Scale 1x2x3x

Ingredients

POTATOES + VEGETABLES

• 2 pounds baby yellow potatoes (we used half yellow, half red)
• 1 Pinch sea salt and black pepper
• 1 Tbsp apple cider vinegar
• 1 cup diced green onion
• 1/4 cup fresh chopped parsley (optional)

DRESSING

• 2 1/2 Tbsp spicy brown mustard (or dijon mustard)
• 3 cloves garlic, minced
• 1/4 tsp each sea salt and black pepper (plus more to taste)
• 3 Tbsp red wine vinegar (or white wine vinegar)
• 1 Tbsp apple cider vinegar
• 3 Tbsp good olive oil (if avoiding oil, see notes*)
• 1/4 cup fresh chopped dill

Instructions

• Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.

• Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
• While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
• Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
• Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
• Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.

Nutrition

• Serving Size: 1
• Calories: 80 kcal
• Sugar: 0.8 g
• Sodium: 111.1 mg
• Fat: 3 g
• Saturated Fat: 0.4 g
• Carbohydrates: 12.2 g
• Fiber: 1.6 g
• Protein: 1.5 g

Keywords: french potato salad