This is the potato salad I grew up eating. My mom always made this and I never tired of it. The recipe comes from Julia Child’s Mastering the Art of French Cooking. I’ve adapted it slightly by omitting the wine and adding more scallions, but otherwise this is all Julia.
| French Potato Salad | Print |
Serves: 6-8
Slightly adapted from Julia
Ingredients
- 2 lbs. gold potatoes (about 8 to 10 medium potatoes)
- 4 tablespoons white wine vinegar
- 2 teaspoons dijon mustard
- ½ teaspoon salt
- 12 tablespoons olive or sunflower oil
- 1 bunch scallions, chopped (white and green parts)
Instructions
- Peel the potatoes, and cut in half or into quarters if large. You’re looking to have all the pieces be roughly the same size for even cooking. Put into a pot of boiling salted water to cover and boil until just tender when pierced with a knife. Start checking after 10 minutes. Drain. Cut potatoes into bite size chunks and put into a serving bowl.
- While the potatoes are cooking make your vinaigrette by whisking the vinegar, mustard and salt together in a small bowl. Then whisk in the oil gradually by pouring in a thin stream. Season to taste and stir in the chopped scallions. I doubled the original vinaigrette recipe because I omitted the wine, so you may find you have more dressing than you need. If so, you could use the extra vinaigrette to dress a green salad, or some steamed veg. Another option is to make the potato salad ahead of time – as the salad rests in the fridge the potatoes will absorb all of the vinaigrette. Use the leftover dressing to refresh the salad before serving – otherwise it may be too dry.
- Pour the dressing over the hot potatoes and gently toss to blend. You may garnish with extra scallions.
EAT WELL AND BE WELL