French Potato Salad
I’ve never been a big mayo person. While I will eat it in small doses, it’s definitely not my favorite. For this reason I’ve always shied away from potato salads – I never like that they are usually smothered in the stuff. Just not my thing.
But, I do love potatoes. And an olive oil / mustard / lots of fresh herbs based dressing? Yes, yes and yes. Now that is something I can absolutely get behind.
We enjoyed this french potato salad with some BBQ ribs and grilled veggies (like plenty of this grilled zucchini). It was a perfect summer meal. Which was especially nice considering it has been raining nonstop for the last week or so. And even though we used the grill in the rain, at least it felt more like summer. Which made me a happy girl.
So. Mayo not your thing? Give this potato salad a try – how can you say no to all those fresh summery herbs?
Yield: about 6 servings
French Potato Salad
Recipe for french potato salad. Potatoes tossed in a lighter dressing of olive oil, mustard, vinegar and fresh herbs.
- 2 ½ pounds fingerling or small new potatoes, halved (quartered if large)
- ¼ cup olive oil
- 3 tablespoons smooth dijon mustard
- 2 tablespoons cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- salt and freshly ground pepper, to taste
- ¼ of a small red onion, thinly sliced
- Add the potatoes to a large pot and cover the potatoes with cold water. Sprinkle in a generous amount of salt. Bring the water to a boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender. Drain the potatoes in a colander then run them under cold water to allow them to cool slightly. Drain again and then add to a large bowl.
- Meanwhile, add the olive oil, mustard, vinegar, shallot, parsley, basil and rosemary to a small bowl. Whisk to combine and then season with salt and pepper to taste. Add the dressing to the bowl with the potatoes. Add in the sliced red onion and then toss gently to coat. Serve at room temperature or chilled (we preferred it chilled).