Picnic Recipe: French Potato Salad

Okay, so most of our picnic was pretty straightforward: bread, cheese, and amazing salami/proscuitto, lemoned carrots (cut up carrots marinated overnight in lemon juice – delicious), Ashley’s delicious fruit salad, and my French potato salad.

I got this recipe from my mom, who adapted it from a recipe for Niçoise salad. Mom normally adds sliced hardboiled eggs, but I like it better without. I like this salad because it contains no mayonnaise or cheese, and therefore is okay spending some time in the sun or in the car. Which was a good thing for our picnic, as it was blazing hot out, even in the shade.

So here it is, easier than pie.

French Potato Salad

3-6 red potatoes, skin on, cut into chunks
1 lb fresh green beans, stems snapped off and snapped in half or thirds
cherry, grape, or roma tomatoes cut half or quarters
3-2-1 mustard vinaigrette

Cover the potatoes with cold water plus an inch or two and bring to a boil. Boil for several minutes or until the potatoes can be pierced with a fork, but are still somewhat hard. Add beans and boil for another minute or two, checking potatoes for doneness. Drain vegetables and add tomatoes. Pour vinaigrette over and toss to combine while hot. Serve warm or cold.

3-2-1 Mustard Vinaigrette

3 tablespoons olive oil
1-2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
salt and pepper to taste

Whisk all to combine. Start with 1 tablespoon vinegar and add more as necessary. You want this dressing to be very sharp for the salad, as the potatoes are so very mild and bland. You could use other oils or vinegars (or lemon juice) or mustards and use this as a dressing for lettuce salads as well.

This salad is just as good the next day, although the green beans will (as always) turn an olive-green color, instead of lovely bright green. It is very delicious and refreshing cold. You can serve it as a side dish to any number of summer dishes (burgers, barbecue, quiche, etc.), bring it to a picnic, or eat it as a lunch that is light, but not so light as a lettuce salad.

French potato salad with a little lunch.

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Comments
4 Responses to “Picnic Recipe: French Potato Salad”
  1. Karen says:

    A perfect summer potato salad to take to a picnic.

  2. So going to make that. Yum.

  3. calmyourbeans says:

    Reblogged this on calmyourbeans.

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  1. [...] combine. Make a vinaigrette of the walnut oil, apple cider vinegar, and dijon mustard. (I find the 3-2-1 ratio to be perfect, but you might need a little more dressing than that if you’ve got a lot of [...]



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