French Potato Salad
User Reviews
5
French Potato Salad
Description
The French Potato Salad recipe features fingerling potatoes gently boiled until tender, paired with briefly cooked green beans to retain some crunch. The dressing is an emulsified blend of grainy Dijon mustard, sherry vinegar, extra virgin olive oil, finely minced shallot, and garlic, seasoned with salt and black pepper. The potatoes and green beans are first tossed while still hot with some dressing allowing the flavors to penetrate. Once cooled, fresh parsley, thyme, and red onion are added for brightness and herbaceous notes. The contrast between the creamy potatoes and crisp green beans, accented by the fresh herbs and sharp dressing, gives this salad a distinct character.
This salad is served chilled, providing a vibrant side that pairs well with grilled meats or as a light addition to a picnic spread. It requires some preparation time due to boiling and cooling but yields a satisfying and textured salad that showcases fresh ingredients and balanced seasoning.
Ingredients
dressing
- 1/4 cup extra virgin olive oil
- 3 Tbsp Dijon mustard grainy
- 2 Tbsp sherry vinegar
- 1 shallot finely minced
- 2 cloves garlic minced very fine
- salt pinch, to taste
salad
- 2 lbs fingerling potato or another new or baby potato
- salt
- 1/3-1/2 lb green beans trimmed and cut in half
- 1/2 cup parsley finely chopped, fresh
- 2 tsp thyme fresh leaves, or more to taste
- 1/4 red onion slivered
- black pepper freshly cracked, to taste
Instructions
for the dressing
- Whisk all the ingredients together vigorously until they emulsify into a thick dressing. Taste to adjust any of the elements to your liking.
for the salad
- Put the potatoes in a large pot and cover with 2 inches of cold water. Add a tablespoon of salt to the water. Bring to a boil, then turn down the heat and boil genty until the potatoes are tender. To check them, insert the tip of a sharp knife into a potato ~ it should glide in easily. Add the green beans to the pot and cook for another minute or two.
- Drain the potatoes and beans. While they are hot, slice the potatoes in half lengthwise. If your potatoes are large you can slice them into smaller pieces.
- Put the potatoes and beans into a large bowl and toss gently with some of the dressing while everything is still hot. The potatoes will absorb the dressing and its flavors this way.
- When the potatoes have cooled, toss with the herbs and onions. Add more dressing at this time if needed. Chill the salad before serving with a grinding of fresh black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 73mg | 3% |
| Potassium | 570mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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