French-style potato salad, or “salade de pommes de terre,” is a delightful dish featuring tender potatoes dressed in a light vinaigrette rather than mayonnaise. It often includes fresh herbs and other flavorful ingredients. Here’s a classic recipe:Ingredients:
- 2 lbs (about 900g) potatoes (Yukon Gold or red potatoes work well), washed and scrubbed
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill (optional)
- 1/2 cup finely chopped red onion (optional)
- 2-3 hard-boiled eggs, peeled and chopped (optional)
- 1 tablespoon capers, drained (optional)
Instructions:
- Place the whole potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, prepare the vinaigrette. In a small bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Once the potatoes are cooked, drain them in a colander and let them cool until they are easy to handle but still warm.
- Once the potatoes are cool enough to handle, peel them (if desired) and cut them into bite-sized chunks. Place the warm potato chunks in a large mixing bowl.
- Pour the prepared vinaigrette over the warm potatoes while they are still warm. Gently toss to coat the potatoes evenly with the vinaigrette.
- Add the chopped parsley, chives, and dill (if using) to the bowl with the potatoes. Also, add the chopped red onion, chopped hard-boiled eggs, and capers (if using). Gently toss everything together until well combined.
- Taste and adjust the seasoning with additional salt and pepper, if needed.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1-2 hours to allow the flavors to meld together.
- Before serving, give the potato salad a final toss and adjust the seasoning if necessary. Garnish with extra chopped herbs, if desired.
- Serve chilled or at room temperature as a delicious side dish or light lunch.
Enjoy your French-style potato salad!
