Potato salad is a barbecue classic. Attempt to buy organic potatoes whenever possible (potatoes and other root vegetables take in everything that is put into the soil, so you want to make sure they’re not soaking up chemicals).– Ithai Schori & Chris Taylor
LC Not Your Mama’s Potato Salad Recipe Note
This French potato salad is not your mommy’s potato salad recipe. And we couldn’t be more okay with that. Regarding the potato salad’s exact provenance, we can’t state, as we describe it as “French potato salad” since the dish depends on egg yolk, rather than mayo or sour cream, for its enviably creamy consistency. That’s truly rather reminiscent to us of how the French depend on egg yolk to impart a silky richness to numerous things. And, on a different note, it also sorta reminds us of salade Niçoise, minus the tuna and olives. (Although would not olives be charming in this?!) So go on. Try it. And then tell us if you feel we got the name right.
Raw Egg Care
Just like any dish that counts on raw eggs, this French potato salad must be prevented by pregnant women, the really young, the senior, the ill, and those with compromised immune systems. Here’s better egg security information.
- Quick Look
- ( 3 )
- 45 M
- 1 H, 30 M
- Serves 6 to 8
Ingredients
Instructions
Location the potatoes in a big pan and add adequate cold water to more than cover them. Decrease the heat and simmer till the potatoes are easily pierced with the idea of a sharp paring knife, 15 to 20 minutes, depending on their size. Utilizing a slotted spoon, move the potatoes to a colander positioned in the sink and let cool.
Bring the water in the saucepan back to a boil. Add the green beans and cook for about 2 minutes, up until the beans are brilliant green and nearly tender yet still maintain a little quality. Fill a big bowl halfway with ice water. Using a slotted spoon, scoop the green beans from the boiling water to the ice water and let them chill for a minute or so. Drain pipes the beans and pat them dry.
Bring the water in the saucepan back to a boil one last time. Transfer the eggs to the ice water just till they’re cool enough to handle.
Slice the potatoes about 1/4-inch thick. Dump the potatoes, green beans, onion, and dill in a big serving bowl and gently toss.
Make a vinaigrette by integrating the mustard, garlic, vinegar, and oil in a Mason container, screwing on the lid, and providing it several tough shakes. (Alternatively, you could simply whisk the vinaigrette together in a little bowl.) Season with salt and pepper.
Using the back of a fork, crush the soft-boiled eggs against the side of the salad bowl to launch the yolk and coarsely chop the white. Carefully mix the eggs and some of the vinaigrette into the potato and green bean mix. Taste and adjust with more salt or vinaigrette as wanted. You can serve the potato salad instantly, but it’s arguably best after an hour in the refrigerator.
French Potato Salad Recipe © 2015 Ithai Schori & Chris Taylor. Picture © 2015 Nicole Franzen. All rights booked. All materials utilized with permission.
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