French-Style Potato Salad | A mayo-less potato salad for summer!

Discover a lighter twist on the classic potato salad with this French-style recipe using white sweet potatoes and a tangy vinaigrette.
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INGREDIENTS

– 3 lb white sweet potatoes or Yukon gold potatoes (skin on), cut into 1-inch cubes
– 10 tbsp olive oil
– 1 1/2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 3 cloves garlic, minced
– 2 tbsp minced shallot
– 2 tbsp Dijon mustard
– 1 tbsp whole-grain mustard
– 3 tbsp white wine vinegar
– 2 tbsp fresh lemon juice
– 2 tsp honey
– 2 tbsp chopped fresh dill
– 1/4 cup chopped fresh parsley

INSTRUCTIONS

– Prepare the potatoes. Preheat the oven to 425°F. Spread the prepared potatoes on a parchment-lined baking sheet. Toss with 2 tbsp olive oil, salt, and black pepper. Roast in the oven until they are browned and tender, 25-30 minutes. Remove from the oven and set the potatoes aside.

– Make the dressing. In a bowl, whisk together the garlic, shallot, Dijon mustard, whole-grain mustard, vinegar, lemon juice, honey, and remaining 8 tbsp olive oil.

– Assemble the salad. Toss the dressing with the warm potatoes. Add the dill and parsley. Pour into a serving bowl or platter. This can be served immediately, but the flavor deepens when refrigerated and rested for 4-6 hours.

CHAPTERS
0:00 Intro
0:47 Preparing the potato
3:04 Cooking the potatoes
3:23 Preparing the dressing
6:10 Assembling the dish
8:11 Tasting the dish

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From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.

it is summer and that means it’s potato salad season so to freshen it up I’m doing a French style potato salad bright flavors really simple preparation all with a secret ingredient in this potato I think it’s going to surprise you so let’s dig in and make it this is a French style potato salad and what that means is it’s going to be a beautiful vinegret on it that is bright that is cheery dare I say kind of mustard-based but so good as opposed to a traditional maybe American style potato salad that has a more creamy dressing on it which I have a great recipe for on my website if you want to go check that out it is such a good one but this is to me every time I make this it is gone in seconds I get so many compliments on it because it just has really good flavors and how we’re going to switch it up is with the potato you can use any other Potato Yukon Gold would be great with this I am using a white sweet potato and I think that is essential for this because what it is is it looks like a white potato it has a high starch content like a traditional baking potato would but it has that sweeter Edge to it and it has a little bit of that sweet potato flavor so to me when you are mixing this in with that kind of vinegret we’re going to make there is just nothing compared to this now I live in Iowa okay and we don’t always have everything in Iowa but I have a couple different grocery stores that have wi sweet potatoes and so if that means I can find them I’m pretty sure you can too because if we have them usually everyone else does I I don’t like to say that everything comes here last but it might so I have grown white sweet potatoes in in the past they’re a pretty easy one to grow but they’re also pretty easy to find and what I love about them is that beautiful sweetness that we love in any potato especially a sweet potato and the flavor and so to me it mixes so well with this potato Sal now what I’m doing is I’m going to start instead of boiling them in water which I think kind of dilutes the flavor adds water don’t want to do that I want to roast them you know I love to roast anything what this is going to do is heighten the flavor it’s going to add that beautiful kind of caramelized flavor to them and really bring out a much better quality so what I want to do is toss them with this olive oil which I think is essential to make sure they’re well coated so they roast well I spread them out into an even layer I you can see I kept them somewhat big I’m going to cut this one I like to have them about you know half to 3/4 maybe sometimes sometimes an inch in size I like a nice heft to the potato here now what I’m going to do is I wash my hands I’m going to Salt and Pepper them well so this is our first layer of seasoning that we have the ability to do so obviously the dressing the vinegar we’re going to create is going to have seasoning in it too but this is going to help them have flavor right in the beginning and that to me is essential so I’m sprinkling that over then I have some fresh Cracked Pepper here and I’m going to sprinkle that this is just think like this would be a side dish you could get ready on a weekday night or something like that but we’re going to dress it up even further make it into really what is a summery dish perfect for going to picnic you know what’s great about this one since it’s not mayonnaise based you don’t have to quite worry about keeping it quite as chilled as a mayonnaise based one so winwin if you ask me so we’re going to throw this now right into the oven high heat I’m going to let it roast until it’s nice and browned the potatoes are done you can see how I can make a little bit of brown on them they still hold their shape really well which is what I want to they’re just perfect they’re creamy inside sweet potatoes are magical and these white sweet potatoes to me are just the best to keep on hand so I’m chopping up Garlic mincing it and it takes a good amount of garlic cuz that’s a lot of potatoes and you really want to exude that flavor so what I’m doing is making sure I add it all right in now can you use this always a question I get can you use the pre- chopped garlic in a jar you can I think it has sometimes an acrid flavor and really there’s something to me beautiful and organic about being able just to chop something up you know it takes a few seconds but I think it gets a better product in the end so I’m taking shallot now and I’m just chopping it mincing it slightly but not a fine mince so really what shallot is is a lighter onion flavor it’s a little bit sweeter and I think it’s essential when we’re using something like a nice vinegret with this it’s not near as astringent as even a red onion can be which you can know it’s just by the smell it’s just a nice lighter thing I’m going to add that in so already we have the base for pretty much what I would call a perfect vinegret so on top of this we have everything here that goes in now it’s going to look like a lot and it is a lot but it’s Dijon mustard so let’s talk about the two types of mustard we’re using as I grab the spoon here we have Dijon perfect flavor and it really adds kind of this creaminess without any type of cream or fat it just adds a nice kind of heft to it we’re going to cut that with some whole grain mustard which has a different flavor it’s completely different if you don’t like Deon whole grain is completely different so don’t get scared of that it’s so good and we’re going to add some white wine vinegar I usually make my own at home from leftover I know everyone’s always like leftover wine who has that I have some sometimes when I cook with it and I make vinegar with it just dump it into a bottle now I’m going to take my lemon it has a fresher flavor so we have two types of acidity we have that vinegar and we have fresh lemon juice which really kind of opens up a different type of acidity and I think really adds just like that perfect element making sure it doesn’t have seeds see this half did every so often you’re going to think oh there’s no seeds and the other half seems to always have them we’re going to add a little bit of honey so what the honey does is obviously balance out the flavors we have lots of strong acidity in here we have mustard we have vinegar we have lemon juice the honey is going to add that kind of offset that to me works really well little bit more salt remember we salted the potatoes to begin with but you still want to add some in here too to layer it every step little bit of black pepper and then a whole lot of olive oil and so the olive oil is what going to round it out you want a nice Bright Beautiful olive oil I always think this is your chance to have one that has a little bit more flavor and spice to it if you want to and then I’m just going to whisk this all together I’m getting my herbs ready I just mixed this together and it’s a beautiful amount of vinegret and what you have to remember is those potatoes are still going to be warm which I like to add them when they’re a little warm and they soak it in so what I have here is to me the essentials I have some Teragon French Teragon it has a beautiful flavor that like a slight ansy flavor works really well with dill and then just some fresh parsley so I just went out to my pots of herbs I have on the back patio and I just want to rough chop some of these cuz this is really your chance to use herbs in their fullest meaning we’re not going to these are going to shine bright cuz there’s minimal ingredients in here and that’s really what I wanted you to see is that you can use minimal ingredients that have a huge flavor impact and we’re using the fresh things of Summer already this Dill the Teragon even the parsley fresh parsley good Italian parsley flat leaf is what I like to use I think has so much flavor so what I’m going to do is add these right in here to the side and I’m going to put in all the potatoes so this is the best part I think it’s best if you can make this maybe a couple hours before you want to serve it just so those flavors can really work together and kind of meld but if you want to you can wait a little bit longer and just keep it in the fridge you can serve it fresh don’t think you can’t it’s just man when you can let it sit and marry a little bit it becomes something even more special so you to fold all this together and again I like to do it when the potatoes are warm it’s okay if they come down to room temperature don’t be too worried about that but can you see already how it’s just a fresh beautiful salad you get that VIN vret that just coats everything and the potatoes will really begin to kind of soak it in but do you see how they’re keeping their shape too that’s what I think is indicative of the salad and really needed is to be able to keep their shape and their texture cuz that is what brings it all together my mouth is watering it smells so good to me it smells like summer cuz you have all these fresh flavors of summer in this brightness herbs everything coming together look at this this to me is a beautiful to serve it a big platter or Bowl just be able to open it up so you can see everything enjoy everything with your eyes before you actually dig into it now yes let it sit usually but uh I can’t wait so I’m just going to go ahead look at how that vinegarette cleans to [Music] it that’s so good what I love is this is great room temperature it’s great warm and it’s great cold after it sits for a little bit everything keeps working together and it’s perfect for any type of barbecue if you’re going to have be outside any type of side dish if you want to be inside it really doesn’t matter this can work with so many different things it’s a super simple and even almost quick I would say pretty hands-off potato salad so if you’re looking for something different to try if you’re looking for something that is nostalgic in the potato salad sense but new and maybe bright to you in flavor this is the one to go with I hope you share this video around so other people can see how easy it is to make good food at home if I can do it anyway anybody can do it check my website wis.com for this recipe and all my others until then happy summer [Music]