During this time of year when you're grilling out, there are many side dishes that are "standards". We usually have things like slaw, potato chips and baked beans. Sometimes, potato salad makes an appearance on the griller's serving table. This American favorite is a never-fail-to-please side dish and there are many versions of this salad in existence. No two cooks seem to make potato salad the same and more often than not, they don't even use a recipe. The cook goes by taste and appearance.
I'm sharing with you a potato salad that's an actual recipe and has a French background. Aptly titled, "French Potato Salad", this is a salad that's actually served warm or at room temperature. This potato salad isn't like the mayonnaise-based salad we're accustomed to. Instead, this has an oil and vinegar dressing that goes over the warm potatoes and gets additional flavoring from scallions (or green onions, as we know them best!) and fresh parsley. It's a different type of potato salad and maybe be a dish to try, if you find yourself getting tired of the regular version.
This uses 2 pounds of small, red potatoes. The skins are left on and they are cooked until tender. You'll know they're ready when you pierce one with a fork. The reason you add the dressing to the potatoes while they're hot is because this is when the potatoes absorb the dressing best, therefore creating a more flavored potato salad once it's completed. After all the ingredients are added, it can be served immediately or covered and left at room temperature until serving time.
This would be a great dish to serve with sandwiches and the trimmings. I shared a good sandwich recipe sometime ago, which was for "Swedish Rolls". These are hot ham and cheese sandwiches and would go very well with this potato salad. Here's the link to the recipe:
Let's give potato salad a French outfit with this recipe!
FRENCH POTATO SALAD
- 2 lbs. small red potato
- 4-5 tablespoons dry white wine, heated
- 2 tablespoons wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 7 tablespoons olive oil
- freshly ground pepper to taste
- 6 scallions (green onions), minced
- 1/2 cup minced fresh parsley
Scrub the potatoes and boil them in their skins in salted water until tender when pierced with a fork. Drain and shake over low heat to dry thoroughly. The potatoes should still be warm when the dressing is added. Place the potatoes in a large bowl and add the wine. In a small bowl, beat together the vinegar, salt and dry mustard together. Beat in the olive oil slowly until the mixture is creamy. Add the pepper. Sprinkle the potatoes with the minced scallions and parsley. Pour the dressing over the potato mixture and mix gently, taking care not to break the potatoes. Serve immediately or cover with plastic wrap and let set at room temperature until serving time. Yield: 6 servings.