No BBQ spread is complete without a potato salad, but here at the Centner house, we of course have to put the French spin on it!
Our Classic French Potato Salad recipe is so simple, but a stunning finished product.The flavours are inspired by the classic French salad Niçoise, but stripped to the skin & bones of the ingredients. In place of the mayo we've got two types of dijon mustard, a bounty of fresh herbs, and just the right amount of je ne sais pas, that leaves you with a brighter flavour profile ready to be devoured.
Ingredients (feeds 5-6):
3 lbs small potatoes (gold, red-skinned or a mix)
1 cup French beans, chopped approx
1 inch in length
1 1/2 tsp salt
5 tbsp extra virgin olive oil (reserve one for drizzle)
2 1/2 tbsp red wine vinegar
2 tbsp dijon mustard
2 1/2 tbsp grainy dijon mustard
1 tsp freshly ground black pepper
1/2 cup fresh dill, coarsely chopped
1/4 cup fresh parsley, coarsely chopped 2 shallot, peeled and diced
10-12 cornichons, diced
2 tbsp cornichon juice
Juice from 1/3 large lemon
How-to:
1. Cut potatos in half. Place them in a large pot, submerge in water, and add pinch of salt. Bring water to a boil, once boiling bring heat down to remain at a simmer. Allow potatos to cook until it is easy to stick with a fork (usually 15-20 mins). In the final minute of cooking, add you chopped green beans. Remove pot from heat and straing contents. Rinse potatoes and beans in cold water to stop them from over cooking.
2. In a small bowl, combine olive oil, red wine vinegar, salt, and pepper. Whisk with fork until well combined. Add the remaining dressing ingredients, stir until well combined. Add more salt & pepper to taste as needed.
3. Transfer potatos and beans to large serving bowl, drizzel with remaining olive oil. Pour dressing over the potato and bean mixter, stir until everything is evenly coated in the dressing. Serve immediately, or it will last nicely in the fridge if you prefer to prep in the morning. And as the French say, voila!
Check out our reels for a quick tutorial video!
