I steamed then browned the potatoes in a skillet instead of boiling them, so they were crispy and the dressing went on well. We paired it with Rosemary slaw and Portobello steaks with chimmichurri. The potato salads I’m used to having are typically dressed with a mayo sauce, making them thicker and more indulgent. Hope this helps! Yield: 6-8 1.25 lbs baby potatoes This sounds tasty. This was great! We are so glad you enjoyed this recipe! It was such a crowd pleaser! It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits. Okay, you want to cook the potatoes whole, so that they don’t become mash. Please, can you tell me the name of the music/cd? Plate the salad, then garnish with sliced radiches and the hardboiled eggs (which you can slice in half and add a pinch of salt to as well). Already planning to make it for Thanksgiving dinner with the family). This recipe came out amazing..so delicious and flavorful…bringing it to a potluck tonight! Delicious and I will totally repeat! Sprinkle the asparagus with some sea salt. Can’t stop picking at it. Preparation In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. A little while back, I read an article highlighting Julia Child’s home in Provence and the fact that it was for sale. https://www.thecountrycook.net/french-potato-salad-fresh-garlic-herb-vinaigrette Rinse and scrub potatoes, then slice into 1/4-inch slices. It worked fine. :). It was a hit, all of it!!! 15 minutes When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness. While potatoes are simmering, make the vinaigrette by whisking together Dijon, vinegar, oil and pepper in a small bowl. To the bowl, add the sautéed veggies, roasted asparagus, and chopped basil. I love your recipes, especially the avocado green smoothie and the aquafaba granola. I used avocado oil instead of olive oil. Fill the pan with enough water to cover the potatoes and reach about 1/2" higher than the potatoes. I loved this potato salad. So since I had everything on hand to make this French potato salad, I figured why not? I cooked my potatoes whole and then cut them when they cooled a bit. xo. In a small saucepan, warm 1 tbsp of olive oil. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the minced garlic, scallions, and red onion, and saut\u00e9 for about 1 minute (just to get the veggies warm and cook the garlic). That means I had only 3 scallions, only spicy brown mustard rather than dijon, and no fresh parsley or dill. Nutrition Information: ). Fill the pan with enough water to cover the potatoes and reach about 1/2" higher than the potatoes. Also..I used fingerlings that had just been dug a day or so ago. I have never really enjoyed potato salad but this rocked it. ","position":6,"name":"Plate the salad, then garnish with sliced radiches...","url":"https:\/\/www.monpetitfour.com\/french-potato-salad\/#mv_create_124_6"}],"nutrition":{"@type":"NutritionInformation","calories":"381 calories","servingSize":"2 Servings"},"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"reviewCount":"2"},"url":"https:\/\/www.monpetitfour.com\/french-potato-salad\/"} You can also, Garlicky Kale Salad with Crispy Chickpeas, Rosemary Roasted Root Vegetable Panzanella, Instant Pot Pinto Beans (Fast, Perfect, No Soaking! Preparation. Change ). Hi Emily, we’re so glad you enjoyed it! I have made countless of them and they are always so perfectly flavorful! Swoon. The introduction mentions thinly-sliced potatoes but the recipe does not. I’m not a big potato salad person but I love vinegar and mustard so I thought I’d give it a whirl. Do you guys have suggestions for making it less vinegary? Herby, tangy, & highly addictive! Food Blogger I can’t wait until summer and BBQs so I can make this, serve it to everyone, then step back and let the compliments come my way. I prefer vinegar based potato salad. Thanks, Briana! But I followed the instructions for ATK’s Spinach with Garlic and Lemon. Thanks for sharing, Lisa! However, I have recently become (more) aware of the environmental impact of consuming foods that have to be transported long-distance and I am making more of an effort to eat seasonal and locally grown foods, which allows me to commit to the mission of nourishing the body AND the earth at the same time. Drizzle the 1/8 cup of olive oil (or more if you desire) over the potatoes and veggies. This looks more to my liking, but I absolutely hate mustard. It would also pair well with our Vegan ‘Pulled Pork’ Sandwich, Grilled Corn with Sriracha Aioli, and Garlicky Kale Salad with Crispy Chickpeas. Wishing all the best, I had green pole beans in the garden and added them in abundance to make the salad larger.