I mentioned in my last recipe posting of Cold Cucumber Buttermilk Soup that I had taken a cooking class that offered an amazing menu. This is another side dish from that class. Now, I really don't care for potato salad, but I realized that I personally don't care for mayo based potato salads. Actually, not a big fan of any salad that is mayo based. I think I have been exposed to too many of them growing up - I'm from the midwest, and it's a staple around here, but it's something I just couldn't get behind.
So, when I tried this French Potato Salad, my tastebuds danced!! It is very good - I highly recommend you try it. If you like the traditional potato salad, give this one a try too - it's a bit different, but well worth it!
French Potato Salad
original recipe by Lori Valenziano
2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
- tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.
We ate this with Flank Steak Sandwiches - my family swarmed on this meal so fast, I didn't have a chance to take a picture! Thank God I was able to at least snap this for you!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!