French Potato Salad
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Description
Potatoes and warm vegetables is what this French style salad recipe uses.
Ingredients
- 2 pounds fingerling potatoes or other small waxy potatoes
- 1/2 cup or so extra-virgin olive oil
- 1/2 cup 1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
- 1/3 cup white wine
- 1 1/2 tablespoons Dijon-style mustard
- 2 to 3 tablespoons chopped chives
- 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
Methods/steps
- 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.
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