French Potato Salad

French Potato Salad

French Potato Salad

When the haze lifts from the grass at daybreak and the heavy heat punches out the afternoon, even air conditioning doesn’t entice me toward a plate of steaming supper. In high summer I’ll always choose something room temperature. I want it simple and light, with a tart edge.

There’s seldom a dish more tempting than a good potato salad, and for my choice, the French style is the way to go. Here’s the essence of a creamy potato with the zest of good wine vinegar, gentle green onion, fresh herbs and extra virgin olive oil. It’s best freshly prepared, cooled to room temperature. It can wait several hours but should never go in the refrigerator. Something happens to a potato when it goes in the fridge. A raw potato will take on unlikely sweetness if stored in the fridge and a cooked potato becomes stodgy. This salad is ideal for picnics even in hot weather since it can be made ahead and there’s nothing in it that can spoil during the day. Lift yourself away from the heavy deli yellow potato salad and try this method for a fresh take, better flavor, better for you.

French Potato Salad

1 lb. small red potatoes (6–7)

l clove garlic

½ teaspoon salt

2 tablespoons red or white wine vinegar

1 tablespoon white wine or water

½ teaspoon Dijon mustard

2–3 green onions

fresh parsley or dill

2 tablespoons extra virgin olive oil

salt and freshly ground pepper

Place potatoes snugly in a heavy pot. Just cover with cold water; sprinkle with salt; top with lid and boil until tender when pierced with toothpick. Pour off water and return pot to low heat for 5 minutes to steam.

Meanwhile crush garlic with salt using the back of a spoon in a bowl or use a small mortar. Add vinegar, wine or water and mustard. As soon as the potatoes can be handled (they should still be quite warm), cut potatoes in quarters or eighths and place in shallow bowl. Sprinkle with vinegar mixture and chopped green onions. Fold over to mix using a rubber spatula. Cover with tea towel and cool to room temp. Add olive oil and chopped fresh herbs; gently fold again using rubber spatula and turn into serving dish. Garnish with lettuce, nasturtium leaves or diced fresh tomato. Serve immediately for 2–4 or hold at room temperature for a few hours. Flavor will be drastically altered if refrigerated.

Mary Jo's Cookbook available on Amazon

Mary Jo’s Cookbook available on Amazon

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