Oh, the humble potato salad—a dish that has graced many a picnic table and family gathering. This classic French version, with its vibrant flavors and creamy texture, is like a gentle hug for your taste buds. I remember a summer in Provence, where the air was thick with the scent of lavender, and this salad was the star of every meal, even overshadowing the baguettes.
Steps
- Rinse and scrub the baby potatoes, then slice them into 1/4-inch rounds. Place them in a large pot, cover with water, add a generous pinch of salt, and bring to a boil. After boiling, reduce to medium-high heat and cook for 10-15 minutes until a knife easily pierces and slides through the potatoes.
- Once cooked, drain the potatoes and rinse with cool water. Pat them mostly dry and transfer them to a large serving bowl. Season with salt, black pepper, and apple cider vinegar, then set aside.
- While the potatoes are boiling, prepare the dressing by whisking together mustard, minced garlic, salt, pepper, red wine vinegar, and apple cider vinegar in a bowl. Gradually whisk in olive oil to blend the oil and vinegar smoothly. Add chopped dill and whisk again, adjusting the seasoning as desired.
- Add the prepared dressing to the bowl of potatoes along with diced green onion and optional parsley. Toss everything to combine well, adjusting salt and pepper to taste.
- Enjoy the potato salad warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for up to four days.
Ingredients
- 2 pounds baby yellow potatoes (half yellow, half red)
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
- 2 ½ tablespoons spicy brown mustard (or Dijon mustard)
- 3 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper (plus more to taste)
- 3 tablespoons red wine vinegar (or white wine vinegar)
- 1 tablespoon apple cider vinegar
- 3 tablespoons good olive oil
- 1/4 cup fresh chopped dill
- style potato salad with a tangy, herb-infused vinaigrette dressing.
Nutritional Values
Total Calories: 1120 | Total Carbohydrates: 170.8 g | Total Protein: 21 g | Total Fat: 42 g | Total Saturated Fat: 5.6 g | Total Sodium: 1555.4 mg | Total Potassium: 575.4 mg | Total Fiber: 22.4 g | Total Sugar: 11.2 g | Total Vitamin A: 5600 IU | Total Vitamin C: 323.4 mg | Total Calcium: 280 mg | Total Iron: 9.8 mg
FAQ
- Can I make this potato salad in advance?
- Yes, you can prepare this potato salad ahead of time. It’s best if you store it covered in the refrigerator for up to four days. The flavors tend to deepen as it sits, making it even more delicious.
- Is this potato salad suitable for those on a vegan diet?
- Absolutely! This potato salad is vegan-friendly as it does not contain any animal products. It’s dressed with a herb-infused vinaigrette rather than mayonnaise, aligning with vegan dietary preferences.
- What can I substitute if I am avoiding oil in my diet?
- If you prefer to avoid oil, you can omit the olive oil from the dressing. The recipe suggests an alternative oil-free dressing to maintain flavor while catering to dietary restrictions.
- What is the best way to serve this potato salad?
- This potato salad is versatile and can be enjoyed warm, at room temperature, or chilled. Room temperature is often a favorite as it allows the flavors to be fully appreciated.
- Can I freeze the potato salad for longer storage?
- No, this potato salad is not suitable for freezing as it can alter the texture of the potatoes and dressing. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Tips
- Ensure the potatoes are cooked to the right tenderness by testing with a knife; they should slide off easily when pierced. Avoid undercooking to prevent a waxy texture.
- Emulsify the dressing properly by slowly adding the olive oil while whisking. This will create a smooth and creamy vinaigrette that coats the potatoes evenly.
- For enhanced flavor, allow the potato salad to sit for a while after mixing, as this helps the potatoes absorb the dressing better.
- Experiment with the seasoning by adjusting the salt, pepper, mustard, vinegar, or dill to match your taste preferences, ensuring a balanced and flavorful salad.
Equipment
- Style Potato Salad recipe that you might not normally have at home and may need to purchase on Amazon:
- Large Saucepan or Pot – for boiling the potatoes.
- Mixing Bowl – for preparing the dressing.
- Whisk – for emulsifying the dressing.
- Large Serving Bowl – for combining and serving the potato salad.
