Diary, Food, Ideas

Classic French-Style Potato Salad


Potato salad doesn’t ALWAYS have to be mayonnaise heavy. Personally, I’m far more partial to those varieties without it. There are a lot of recipes for German style, with it’s bacon and sweet-sour tang. But once in a while I love me some French, with the bite of vinaigrette and stone ground mustard


INGREDIENTS

1.5lbs (680g) small potatoes (gold, red-skinned or a mix)
1 tbsp salt
2 tbsp (30ml) Extra Virgin Oil Oil
1 tbsp (15ml) red wine vinegar
1 tbsp Dijon Mustard
1 tbsp Grainy Mustard
1 tsp salt
¼ tsp freshly ground black pepper
4 tbsp fresh dill, chopped
1 shallot, peeled and diced
5-6 cornichons (or dill pickles), diced
1 tbsp (15ml) cornichon juice

INSTRUCTIONS

Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.

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6 thoughts on “Classic French-Style Potato Salad

  1. Liz W says:

    Looks delicious! I always appreciate your recipes when you post them. So sad about the picnic tables – they are the place I meet a friend and we sit at opposite ends with our masks on. Stay well.

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    • I love cooking. The first two years of our marriage Peggy did all the cooking — I was working in the Loop (Chicago) and spending an hour on the train. After I finished my C.O. work life changed for the better and I started playing around in the kitchen and Peg was glad to relinquish the apron.

      Yeah — the picnic table thing is odd. Strange the things that have been enforced and others that aren’t being. Just this evening I was looking at the website for our trailer park and someone was actually gloating that Sauk County is not going to enforce a mask requirement. People don’t realize what they are telling all of their friends about how they feel about them.

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    • I don’t know about you, but this uses what is a pretty basic french vinegar and oil dressing and I’ll never understand why it’s not more popular. The mayo heavy dressings are just so common.

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      • I much prefer vinegar and oil over mayo. Except for tuna or chicken salad sandwiches. Yogurt is a good substitute for mayo.

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