A cold potato salad, made with red skinned potatoes, tossed with chicken stock and white wine, dressed with a lemon and mustard olive oil vinaigrette and tossed with green onions and herbs.
French Potato Salad
One day, as I shared cookout recipes on my Facebook page, I shared my classic potato salad, a recipe that, while I do prepare other versions on occasion, is my standby recipe and most similar to the way that my Mama made potato salad. A reader commented that I really should try French potato salad sometime.
Of course, I took that as a challenge!
Off I went to discover what this French potato salad was, and like every other potato salad out there, I found that folks prepare it in a wide variety of ways. So, I did the smartest thing I could think of and leaned on Julia Child's Mastering the Art of French Cooking as my guide.
Another slightly different, abbreviated recipe is found in The French Chef Cookbook, which is a compilation of most of her televised shows. I say most, because many of the early episodes were lost.
French potato salad is quite a bit different from our traditional southern-style potato salad, and though I do find it more in line with a German-style potato salad, it is still even different from that.
Though I did put a Deep South spin on my version of German-style potato salad, I do find overly that it mostly relies on a hot bacon and vinegar dressing, somewhat similar to our southern wilted salad. It is traditionally served warmed or at room temperature.
French style potato salad is usually first tossed with wine and chicken broth, then dressed with a lemon and mustard, olive oil vinaigrette and tossed with green onions and herbs. It is often served at room temperature, though it is also served chilled.
Here's how to make my French Potato Salad.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Place whole potatoes in a large pot, cover with water plus about an inch, add salt, and bring to a boil. Boil for about 10 minutes, or as needed, to desired tenderness. Actual time will depend on size of the potatoes. Puncture with the tip of a sharp knife to test. Drain and set aside.
When cool enough to handle, halve potatoes lengthwise and slice.
Transfer to a large bowl.
Combine the wine and stock together and immediately pour over potatoes. May also substitute all chicken stock for the wine.
Gently toss.
For the dressing, whisk together the vinegar, lemon juice, mustard, salt, pepper and olive oil.
Whisk until emulsified.
Stir in green onions.
Pour over the potatoes.
Top with herbs and gently toss. Taste adding additional salt and pepper as needed, stir and let rest 5 minutes.
Transfer to serving bowl, garnish with additional herbs and serve immediately or refrigerate to serve cold.
Unable to view the printable below on your device? Tap/click here.
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2021/05 - 5/30/21RHPsg
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