The weather is getting warmer and my thoughts are turning to warm weather foods like potato salad! Not just any potato salad but an herbaceous French Potato Salad.
We used to make this as a side dish at our cafe. Needless to say, it was always a hit with such a fresh taste, a great addition to any sandwich.
Let’s get started!
- 5 lbs of russet potatoes or any potato for that matter, but if you’re using russets peel them first – cut into 1 1/2 inch cubes
- 1/4 cup of white vinegar
- One tsp of Dijon mustard
- 2 tsps of salt
- One tsp of ground black pepper
- 1 1/2 cups of extra virgin olive oil
- 2 Tbsps of fresh dill – chopped
- 2 Tbsps of fresh parsley – chopped
- 2 Tbsps of fresh mint – chopped
Directions:
First put your peeled, cubed potatoes in a pot with a couple of Tbsps of salt and enough water to just cover the potatoes. Bring this to a boil on high heat, then reduce the heat and simmer for approximately 15 minutes. Do not over cook the potatoes. You want to be able to put a fork through them but you don’t want them to be mush.
Once the potatoes are cooked, drain the water from them and set them aside to cool.
While the potatoes are cooling make the dressing. Just take all the ingredients that are listed after the potatoes with the exception of the fresh herbs and put them into a bowl and whisk.
You want the potatoes to be close to room temperature before adding the dressing. In other words, you want them to be warmish, not hot and not cold.
Now add the dressing to the potatoes and give it a good toss. Then add the fresh herbs and toss again. Try not to break up the potatoes too much.
Now if you want you can put the potato salad in the fridge until you’re ready to eat. However, if you are eating it right away it will be very good at room temperature.
Bon Appetit! 🍷
Remember to cook with love in your heart – the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below. Thanks!
Tag Team Cooking 