French Potato Salad, amazing picnic food. No mayo. Simple elegance.
French Potato Salad
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about an excellent French Potato Salad that is not mayonnaise-based. Mayonnaise can be a problem at outdoor gatherings. Keep your family and guests well and serve this potato salad instead.
I made this French Potato Salad recipe for a potluck luncheon and it was a hit. I’m featuring it today on WHSV TV’s 1 on 1 Program with Bob Corso.
This potato salad is a good, light alternative to mayonnaise potato salad, and it’s quite delicious and flavorful. The original recipe, which comes from The French Slow Cooker by Michele Scicolone, suggests you cook the potatoes whole in a crockpot (oil it first) for 3 to 3.5 hours on high, and then cut them into bite-sized pieces after cooking.
I simply boiled mine. I think it’s much easier to cut the potatoes before you boil them. And I cannot see a reason to use the slow cooker for this recipe. Nevertheless, the recipe is delicious…and easy.
The recipe calls for capers, which I think are a splendid addition to salads and recipes like Veal Piccata. Capers look like lentils, but they are the buds of the caper bush, found growing everywhere in the Middle East. They are salty and tender.
Take a Vacation in Your Yard
Pretend you’re in France for your next romantic picnic, complete with a bowl of fresh berries, this wonderful French Potato Salad, some French Bread and sliced meats. I love this folding table, don’t you? It’s great for a picnic in your backyard. But don’t forget the beautiful tablecloth.
Get yourself a lovely lace tablecloth and put your table under the trees. And don’t forget the wine!
French Potato Salad Recipe
French Potato Salad
Tangy and scrumptious Potato Salad. No mayo!
- 3 pounds small red potatoes (or Yukon Gold or other waxy potatoes, cut in quarters or bite-size pieces)
- 1/4 cup dry white wine (or chicken stock)
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice (or bottled lemon juice)
- 1-2 shallots (peeled and minced) (or green onions—scallions—white and tender green parts only, sliced and added to potatoes)
- 1 clove garlic (minced)
- pepper to taste (and salt to taste, if desired)
- 2 tablespoons capers (drained)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley (flatleaf or curly)
- Boil the potatoes in a pot of water until tender but not soft (about 15-20 minutes).
- Drain and set aside to cool.
Put all the vinaigrette ingredients in a small deep bowl and whisk until combined. Or put them in a covered jar and shake them up to combine. Note: If you are using green onions (scallions) instead of shallots, do not add them to the vinaigrette. Add them directly to the cooling potatoes.
- Pour the vinaigrette over potatoes and stir to cover.
Add capers, basil and parsley and stir gently.
- Serve warm or chilled.
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French Potato Salad Nutrition
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