French Potato Salad (Sorry Germans, No Mayo Here!)

I grew up on this mayoless version of potato salad, and it is one of my all-time favorite cool summer sides.  This recipe is super easy, and can be served warm (but I really like it chilled, personally).  My mom got this recipe from one of Ina Garten’s cookbooks, and some of the original ingredients are way out of my price range, so I’ve changed it up just a bit.  I’ve played with the proportions of the sauce a bit so it’s more to my tastes (amped up the herbs and wine, cut down the salt and oil).

This recipe makes an awesome vegan, hot-weather and picnic-friendly alternative to traditional mayo-covered mush.

French Potato Salad:

Cool and Tart French Potato Salad, Pictured above with Blue and Red Taters

Equipment:

  • Large pot with lid, colander, clean kitchen towel, measuring spoons, large bowl, large spoon, whisk, knife, cutting board, stove-top
Ingredients:
  • 2 lbs small new potatoes (red and/or white, as much as you need)
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh dill, chopped
  • 10 leaves fresh basil, chopped
  • 1 bunch scallions, sliced (including green parts)
  • 2 Tbsp vegetable stock
  • 3 Tbsp dry white wine
  • 1/2 tsp Dijon mustard
  • 3 Tbsp white wine vinegar
  • 5 Tbsp evoo
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
Directions:
  1. Place potatoes in the pot and fill the pot 3/4 of the way with cold water.  Cover and bring to a boil for 20-30 mins or until potatoes are cooked through.  Strain into the colander and let sit in the strainer, covered with the kitchen towel, to steam another 10 mins and get really soft.
  2. Once the potatoes are cool enough to handle, cut them in large bite-sized pieces (halves and quarters) and put them in the large bowl.  Pour the veggie stock and white wine over the still warm potatoes, and give them a good stir.  Let them sit 3-5 mins, so the freshly cut potatoes can soak in the flavors.
  3. Meanwhile, chop the herbs.  Whisk together the white wine vinegar, dijon mustard, salt, and pepper.  Add the evoo one Tbsp at a time, and whisk until well incorporated.
  4. Add the scallions, dill, parsley, basil, and dressing to the potatoes and give it a good stir to make sure everybody’s feeling the love.  Serve warm or chilled.
  5. ENJOY!!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s