French Potato Salad
French Potato Salad combines tender fingerling potatoes and crisp green beans with a tangy dressing made from Dijon mustard, sherry vinegar, garlic, and shallot. The dressing is emulsified with olive oil and seasoned with fresh herbs like thyme and parsley, creating a well-balanced flavor profile. The potatoes are boiled to just tender and tossed warm with dressing, allowing absorption before chilling. This salad offers a firm but creamy texture contrast from the potatoes and green beans, making it a flavorful and refreshing side dish for summer meals or picnics.
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
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 164
% 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.