French Food Friday - Simple French Potato Salad

photo from here

 

We always seem to buy more potatoes than we can eat so I am always on the look out for ways of using up potatoes.

So I was happy when I found this recipe on one of my favorite cooking sites.

  

Simple French Potato Salad

 

INGREDIENTS

   907 g baby yellow potatoes (we used half yellow, half red)
    1 Pinch sea salt and black pepper
    15 ml apple cider vinegar
    100 g diced green onion
    8 g fresh chopped parsley (optional)

DRESSING

    37 g spicy brown mustard (or dijon mustard)
    9 g garlic, minced
    1/4 tsp each sea salt and black pepper (plus more to taste)
    45 ml red wine vinegar (or white wine vinegar)
    15 ml apple cider vinegar
    45 ml good olive oil
    8 g fresh chopped dill

Instructions

    Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s cooked.
    Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
    While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
    Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
    Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
    Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days.

 

Bon appetit ♥

 

Leeann x