French Potato Salad
When we bought our house, Eric and I had no idea how much we would love our neighborhood. The first house we made an offer on was in this neighborhood, and it seemed fate brought us back here thirty-nine houses and five offers later. We bought the house for its proximity to Eric’s office and because it’s in an excellent school district, but our neighbors are what’s really made this house special. A couple weekends ago, we had a neighborhood block party. It was idyllic – a sunny day with a cool breeze, kids running around, dogs relaxing in the shade, music playing and loads of good food.
Eric and I decided to make potato salad, since it’s a staple for cookouts. I didn’t want traditional potato salad, though, because the thought of mayonnaise sitting in the heat for hours grosses me out. This recipe is perfect for outdoor entertaining because it’s made with an herby vinaigrette dressing. Unlike traditional potato salad, which can sometimes be bland and mushy, this potato salad is loaded with flavor and perfectly cooked fingerling potatoes. We used a colorful mix of potatoes, adding visual appeal to a one-toned dish. The dressing for this potato salad uses thyme, which just so happens to be my favorite herb, and has just enough zing from the vinegar and Dijon. With Memorial Day (the unofficial start of summer) coming up soon, this is a great recipe to have on hand for all the outdoor grilling that’s sure to be happening soon.
If traditional potato salad is more your style, then this Bacon Ranch Potato Salad is perfect for you.
- COOK TIME:
2½ pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and freshly ground pepper
¼ cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry (or white wine or cider) vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
¼ of a small red onion, sliced
Place potatoes in a large pot and cover with cold water; season generously with salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
While potatoes are cooking, whisk together olive oil, Dijon, sherry vinegar, shallot, parsley and thyme in a large bowl. Add salt and pepper to taste. Add potatoes and onion and toss to coat. Serve at room temperature.