Add the garlic and reduce heat. 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. What a lovely combo! But I loved the tangy, light quality of a potato salad dressed in an herb-infused vinaigrette instead. Utterly delish, whether still slightly warm, or at room temperature, or cold from the fridge the next day (if there’s any left, that is!). “Besides,” I said, “you liked the last potato salad I made from The […]. Cover the bowl and refrigerate for 1-2 hours to chill. E.g. Flavors are more pronounced. We’re so glad you enjoyed it, Hayley! Fat: 10g
I thought it to be a very French thing to do, plus don’t eggs and potatoes just go so well together? I am eating it a 4 because I found it too tangy for my palate. The potato salads I’m used to having are typically dressed with a mayo sauce, making them thicker and more indulgent. Simmer 5 minutes or until potatoes are just tender. Get French Potato Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Thanks so much for the lovely review! Xo, Good tangy recipe, however, only one garlic clove is required or it’ll be a killer for bot the dish and one’s social life…, Thanks for the feedback, Peter! When just done, remove them from the heat, drain and let them cool. I’ll add some clarification there! Thanks for sharing, Lisa! It’s: Light Total Time: No mayo!! I don’t see in the instructions or the recipe whether the potatoes are cooked whole or sliced. Cook until they're fork-tender. Drizzle the 1/8 cup of olive oil (or more if you desire) over the potatoes and veggies. Hi Bryan! While potatoes are simmering, make the vinaigrette by whisking together Dijon, vinegar, oil and pepper in a small bowl. This classic south-western French salad is made with bacon and Roquefort cheese as its main ingredients. I didn’t cut them, but boiled whole. A little while back, I read an article highlighting Julia Child’s home in Provence and the fact that it was for sale. Thanks so much for the lovely review! Once the potatoes are cooked, slice them in half. Thanks for sharing, Chelsea! ( Log Out / Recommend you add that adjective to the first step in the instructions. 1/4 cup chopped scallions, white and green parts, 1 tbsp chopped basil, chives, and/or tarragon, sea salt and freshly ground pepper, to taste. Bring a pot of well-salted water to a boil and cook potatoes for 15-20 minutes, until they are softened but not falling apart. I used Maille Old Style mustard. cutting board. Cheers, friends! While potatoes are cooking, prepare dressing. I added extra shallot & garlic and used fresh parsley, basil, & rosemary. It was the most delicious form of potatoes I ever made with my wife. ","position":5,"name":"To the bowl, add the saut\u00e9ed veggies, roasted...","url":"https:\/\/www.monpetitfour.com\/french-potato-salad\/#mv_create_124_5"},{"@type":"HowToStep","text":"Plate the salad, then garnish with sliced radiches and the hardboiled eggs (which you can slice in half and add a pinch of salt to as well). May 25, 2012 - This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. Add the dijon mustard, along with salt and pepper. It’s super helpful for us and other readers. Wishing all the best, This was great! The only thing I did differently was I used champagne vinegar instead of the red wine (or white wine) vinegar in the dressing. Absolutely refreshing tasting! I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more. It was even better the next day! Thanks so much for sharing! Trasnfer...","url":"https:\/\/www.monpetitfour.com\/french-potato-salad\/#mv_create_124_2"},{"@type":"HowToStep","text":"In a small saucepan, warm 1 tbsp of olive oil. Add the garlic and reduce heat. We’re so glad you enjoyed it, Mark! This was delicious. Place the sliced potatoes in a large saucepan covered completely with cold water. It’s naturally gluten-free and vegan, which makes this one a perfect choice for serving to a crowd at parties or potlucks. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I made this “pandemic style”, i.e. Satisfying Saturated Fat: 1g
This can be made ahead and chilled up to 4 days, but also really delicious served at room temp. I thank you very much! Preparation. Fill the pan with enough water to cover the potatoes and reach about 1/2" higher than the potatoes. But I say the more French herbs that you can add to this salad — such as parsley, rosemary, chives, thyme, tarragon, and/or dill — the merrier it will be. amzn_assoc_ad_type = "smart"; I loved it! Drain potatoes and garlic. Came back here today to see if you had edited it and I see you have! Can’t stop picking at it. I did kinda tweak it using two small bags of red/yukon gold baby potatoes. amzn_assoc_region = "US"; pepper. 40 minutes Again, Justin raved about it. I made this over the weekend, and it was so easy and delicious! Hi, this looks amazing! I know it’s not a huge amount of mustard, but I would definitely taste it. I think it’s the two vinegar that may have contributed it being so tangy. I can’t wait until summer and BBQs so I can make this, serve it to everyone, then step back and let the compliments come my way. Thank you!! I bet this will be great as a warm dish this fall- i always love mustardy salads with lots of dill! I have never really enjoyed potato salad but this rocked it. Bring to a boil over high heat, then reduce to medium-low. You don’t want them cold, just cool enough that you can comfortably slice them. I was so excited about this recipe because all of the produce that goes in it is readily available in my garden right now :) . The dill and dijon together work wonders. I haven’t tried this one yet but will definitely do so. That’s exactly what this salad looks like . Best potato salad ever! I will make this again and this recipe is great! Vivian. Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs. Thanks so much! Alright, mes amies, let’s make some French potato salad! Change ), You are commenting using your Twitter account. Place the potatoes in a large bowl. Instructions Loved this! I will definitely make again in the future, and with fresh herbs this time! However, I did add two pinches of sugar to balance it out just a bit for my kid’s palettes. I love it! My family isn’t that big on potatoes, particularly traditional potato salad- as we’re all mayonnaise haters, but we had a big buffet style party coming up so decided to road test this recipe to see if it would fit the bill. xo, A-MAZ-ZING! Cook until they're fork-tender. Meanwhile, rinse your asparagus and pat dry. Hello, i think that i noticed you visited my website thus i came to ?return the I’ll be making this again! Happened to have a bag of Yukon Golds and didn’t know what to do with them. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Absolutely delicious and a nice change from traditional potato salad. :p. This is, hands down, the most inviting potato salad I have ever seen. https://www.thecountrycook.net/french-potato-salad-fresh-garlic-herb-vinaigrette You will not be subscribed to our newsletter list. It’s super helpful for us and other readers. Drain potatoes and cool until they can be handled… Wash potatoes before placing them in a quart-size saucepan. Let sit at room temperature for about 10-15 minutes. knife. I used 1/4 cup chive and a palmful of chopped tarragon. I know that as a professional in this field it would be difficult to limit yourself to making recipes only with seasonal foods, but in an attempt to help healing the earth as well as our bodies, do you think it would be possible to include more recipes that use only seasonal produce? Already planning to make it for Thanksgiving dinner with the family). I liked it fresh at room temperature, but thought it was vastly better after 1 day and chilled. Would Yukon gold potatoes work if I’m planning to make this about 2 days in advance of serving? I made this with a few adjustments.
1/4 red onion, sliced thinly When non-vegans love it–you know you have a winner. I don’t normally make a lot of salads, especially potato or pasta salads, but there’s a whole section of cookbook devoted to them so I figured I better get going. amzn_assoc_linkid = "79c2a0783219b830761050d57be1cd10"; I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the… It’s the lightest recipe and the simplest. ★☆ Thanks so much for the lovely review, Kartik! Yay! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. xo. Add a healthy dash of salt (for flavor) and bring to a boil. We download our songs from a licensed music website! […] had a cookbook to get through and to stop whining. I did the same thing. Hi June! Xo. Need help? To the bowl, add the sautéed veggies, roasted asparagus, and chopped basil. Delicious and I will totally repeat!