Recipe for French Potato Salad
My recipe for French Potato Salad is my take on this classic dish and it is one you won't want to miss! I love the fresh herbs and the bright flavors in this dish and I know you will too. Save it so you can make it again and again.
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Servings: 6
Ingredients
Ingredients for the potatoes
- 8-10 small to medium Dutch Potatoes, washed and sliced to 1/4 inch
- 2 bay leaves
- 1/2 Tbsp. sea salt
Ingredients for the dressing
- 1/2 cup extra virgin olive oil
- 2 Tbsp. Dijon mustard
- 1 1/2 - 2 Tbsp. apple cider vinegar Start with 1 1/2 and if you want more acid add the other half.
- 1/3 cup fresh parsley
- 1/3 cup fresh thyme leaves
- 1/2 cup minced chives
- 1/2 tsp. Sea salt
- A few twists of fresh cracked black pepper
- Optional: 8-10 chive blossoms/flowers of the chive blossom
- Additional sea salt and pepper to taste when serving.
Additional ingredients
- 1/2 cup radish slices
- 1/2 red onion, sliced thin
- 1/2- 3/4 cup French green beans, cooked and chopped in half
Instructions
- Boil salted water (the 1/2 Tbsp. of sea salt) and then add the bay leaves and sliced potatoes. Cook for 5 - 6 minutes until you can pierce them with a fork.
- Drain the potatoes and let them cool in the strainer with a paper towel or tea towel over the top. This will take about 1 hour. Then you can chill them if you want.
- While the potatoes cook, mix together the ingredients for the dressing and set aside.
- Once the potatoes have cooled, mix the dressing and additional ingredients in. You can serve this right away or chill it for awhile before serving. Make sure to remove it from the refrigerator 10-15 minutes before serving for the olive oil to come to room temperature.