‪@CookWhatYouGrow‬
Simple French Style Summer Potato Salad! (No Mayo)
2 pounds yellow potatoes cut into similar sized pieces.
1/2 cup diced red onion
1/4 cup fresh chopped parsley.
½ Red Bell Pepper.
2 Tbsp. of capers, rinsed.
2 cloves garlic, minced
Dressing:
2 Tbsp. apple cider vinegar
3 Tbsp. red wine vinegar
2 1/2 Tbsp. Dijon mustard)
1 clove of garlic
4 Tbsp. EVOO
Sea salt and black pepper and hot seeds to taste.
Directions:
Wash and scrub potatoes under running water.
Cut potatoes into similar mouth sized pieces.
In a large pot, add potatoes and cover with 2 inches of water.
Add a generous amount of salt, bring to a boil.
Once boiling, reduce heat to medium to simmer.
Check the firmness after 8 minutes or so depending on size.
In this case you are better off slightly overcooking than being undercooked.
While they are cooking add the dressing ingredients to a blender or use an immersion stick to emulsify.
When cooked, drain the potatoes and allow them to cool for 5 minutes.
In a large bowl, combine taters with everything else.
Stir, Taste and adjust S&P.
I love this salad when it is warm but it is great no matter the temp. Don’t worry about storage because it will get eaten, otherwise keep in the fridge for up to 3-4 days. Do not freeze.
Optional:
Parmigiano Cheese.
Fresh Chervil - It is incredible if you can find it. I have to grow it myself.
Blanched green beans.
Grilled asparagus.
Crispy fried Prosciutto Di Parma.
Please keep in mind that anything green that you add will go off color because of the vinegar's acidity, so if you are trying to be fancy, then add it right before serving.
Please reach out if you have any questions.