A simple salad with a soul. It is fresh, warm, and full of sunshine.
Light, herbaceous, and beautifully bright, this classic French potato salad skips heavy mayonnaise in favor of a lively vinaigrette, fresh herbs, and good olive oil. It’s the kind of dish that feels effortless yet deeply satisfying. It’s perfect alongside roast chicken, grilled fish, or a simple green salad.
As a stepmother to a French mademoiselle, honing my French cooking skills has become part of our family table. This one has earned her seal of approval and that’s saying something. 💛
Ingredients:
2 lb small waxy potatoes (Yukon Gold, fingerling, or new potatoes)
½ lb fresh green beans (haricots verts), trimmed — optional
For the Vinaigrette:
2 tbsp fresh lemon juice or vinegar of choice (white wine, champagne, or red wine vinegar)
Zest of 1 lemon
1 tbsp Dijon mustard
1 tbsp whole grain mustard
¼ cup extra-virgin olive oil
1 small shallot, finely minced
2 tbsp capers or 2 tbsp cornichons, finely chopped (optional)
1 tbsp fresh parsley, finely chopped
Sea salt & freshly cracked black pepper, to taste
To Finish (Optional): Edible flowers, for garnish
1. Cook the Potatoes: Place the potatoes in a large pot of cold, well-salted water. Bring to a boil, then reduce to a gentle simmer and cook until just tender, about 15–20 minutes. Drain and let cool slightly.
2. (Optional) Blanch the Green Beans: Bring a separate pot of salted water to a boil. Blanch the green beans for 2 minutes, until tender-crisp and vibrant green. Transfer immediately to ice water to stop cooking. Drain and set aside.
3. Make the Vinaigrette: In a small bowl, whisk together the lemon juice or vinegar, Dijon mustard, and whole grain mustard. Slowly drizzle in the olive oil while whisking until emulsified. Stir in the shallot, capers or cornichons (if using), lemon zest, parsley, salt, and pepper.
Vinegar Tip: Red wine vinegar adds deeper, fruitier notes while white wine or champagne vinegar keeps it light and bright. Choose what suits your mood.
4. Assemble the Salad: While the potatoes are still warm, slice them into halves or thick rounds. Transfer to a large bowl along with the green beans, if using. Gently toss with the vinaigrette so the potatoes absorb all that flavor. Taste and adjust seasoning as needed.
5. Serve: Serve warm, at room temperature, or lightly chilled. Finish with extra herbs, a pinch of flaky sea salt, and edible flowers if you like.
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