French Potato Salad
A delightful and flavorful French Potato Salad, perfect for a refreshing side dish.
Equipment
- large pot
- whisk
- large bowl
Ingredients
dressing
- ¼ cup extra virgin olive oil
- 3 tablespoon grainy Dijon mustard
- 2 tablespoon Sherry vinegar
- 1 shallot, finely minced
- 2 cloves garlic, minced very fine
- pinch of salt, to taste
salad
- 2 lbs small fingerling potatoes (use another new or baby potato if you like)
- salt
- ⅓-1/2 lb green beans, trimmed and cut in half
- ½ cup finely chopped fresh parsley
- 2 teaspoon fresh thyme leaves (or more to taste)
- ¼ red onion, slivered
- freshly cracked black pepper 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 gently 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
Serving: 1servingCalories: 164kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 73mgPotassium: 570mgFiber: 4gSugar: 2gVitamin A: 477IUVitamin C: 31mgCalcium: 35mgIron: 2mg
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