French Potato Salad
Ingredients
2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
2 tablespoons of sea salt
2 large garlic cloves
Dijon Vinaigrette:
1 tablespoon dijon mustard
¼ cup champagne vinegar or white wine vinegar
1/3 cup olive oil
¼ teaspoon black pepper
Fresh Herbs:
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
2 tablespoons fresh chives (or sub green onions), minced
Cooking Instructions
1. Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water. Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.
3. Assemble: Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.
3. Assemble: Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
French Potato Salad
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: 6
Calories: 165 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 18.5g | Total Fat: 9.5g | Saturated Fat: 1.4g | Cholesterol: 0mg | Fiber: 2.9g | Sugar: 1.3g | Protein: 2.1g
Applied Diet Types
- Vegan
Ingredients
2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
2 tablespoons of sea salt
2 large garlic cloves
Dijon Vinaigrette:
1 tablespoon dijon mustard
¼ cup champagne vinegar or white wine vinegar
1/3 cup olive oil
¼ teaspoon black pepper
Fresh Herbs:
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
2 tablespoons fresh chives (or sub green onions), minced
Cooking Instructions
1. Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water. Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.
3. Assemble: Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.
3. Assemble: Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.