French potato salad
Potatoes and warm vegetables is what this French style salad recipe uses.
Ingredients
2 pounds potato (small potatoes, fingerling or similar)
1⁄2 cup olive oil (extra virgin olive oil)
1⁄2 cup scallion (1/4 inch slices, both green and white parts)
1⁄2 cup onion (finely chopped)
3 cloves garlic (masehd and coarsely chopped)
1⁄3 cup wine
4 teaspoons mustard (Dijon mustard)
3 tablespoons chives
2 tablespoons basil (or tarragon)
1 teaspoon salt (or to taste)
1⁄2 teaspoon pepper (or to taste, cracked black pepper, coarse)
Instructions
- Scrub the potatoes and boil them whole in a large pot of salted water until tender, not mushy. Drain and allow to cool to handle.
- Heat 2 tablespoons olive oil in a small sauteing pan for one minute. Add the scallions and onion, tossing well to coat. Saute over a medium high heat for 1 minute. Toss in the garlic and saute for 45 seconds.
- With the potatoes still warm, slice them, cutting crosswise into 1/2 inch thick chunks. Place into a large bowl and pour 4 tablespoons of olive oil and the wine over them, toss well.
- Add the warm vegetables, mustard, chives, chopped herbs, salt, and pepper, gently folding them all together, careful not to crush the potatoes. Salt and pepper to taste.
- Serve the potatoes warm.
Yield
4 servings
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Notes
Substitute tarragon with fresh green or purple basil, chopped, or fresh parsley. Use a mix of basil, tarragon and parsley, if preferred.