French Potato Salad
In the realm of summer outdoor party and picnic fare, this elegant French potato salad reigns supreme. Dressed in a silky olive oil based vinaigrette, rather than a heavy coat of mayonnaise, it's a lovely dish that allows you to kick back and enjoy the festivities without fretting about constant refrigeration. Tangy, herbal, and light, it's also sure to be a crowd pleaser!
Servings 6 servings
Ingredients
- 2 pounds small red potatoes
- ½ cup shallot finely chopped
- 3 fat garlic cloves minced
- ½ cup extra virgin olive oil
- ⅓ cup white wine
- 1½ tablespoons dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons flat leaf parsley roughly chopped
- 3 tablespoons chives finely chopped
Instructions
- Put the potatoes in a medium saucepan, cover with cold water, add a sprinkle of salt, and bring other a boil over medium-high heat. Cook for about 15 to 20 minutes, or until they are just tender and easily pierced with a small sharp knife. Drain and set aside until they are cool enough to handle.
- In the meantime, add two tablespoons of the olive oil to a small skillet over medium heat. When the oil is hot, add the chopped shallot and cook for about a minute or two. Then add the minced garlic and cook for a few moments more. Remove the pan from heat.
- In a small bowl, whisk together the remainder of the olive oil, white wine, dijon mustard, salt, and pepper.
- When the cooked potatoes are cool enough to handle, but still warm, slice them about ¼ inch thick. Then transfer to a bowl.
- Pour the dressing over the warm sliced potatoes. Add the shallot and garlic mixture as well. Then toss gently to coat.
- Allow the potatoes to sit for about 15 to 20 minutes in order to soak up the dressing, tossing occasionally.
- Transfer the potato salad to a serving bowl. Scatter the chopped parsley and chives over the top and serve warm or room temperature.