Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6
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French style potato salad the festive season fast approaching, it’s time to haul out some of my favourite recipes. Our family summer lunches aren’t complete without some sort of potato salad. I have a weakness for my mother-in law’s potato salad where she combines mayo and condensed milk for the “dressing” and there’s a lot of grated egg.  It is a pure and utter guilty pleasure.  My French- style potato salad is a refreshing take on potato salads we’ve grown up with. It is not chunks of floury potatoes smothered in mayonnaise, but rather nutty pink fir or fingerling potatoes lightly dressed with a homemade vinaigrette. I also add thinly sliced red onion and baby radish along with blanched green beans for extra flavour and texture. Some freshly chopped dill (or parsley) ties it all together.  The addition of some boiled egg wedges would also be delish. This potato salad is a perfect side dish for a braai or as part of a Sunday lunch spread. Do give it a try, so simple and moreish.

Frech style potato salad Potato Salad

+- 600 g pink fir or fingerling potatoes (you can use normal baby potatoes too)
125 g fine green beans, trimmed and blanched
1 small red onion, finely sliced
4 baby radish, thinly sliced
45 ml finely chopped dill or 60 ml chopped parsley (or both)
2 garlic cloves, crushed
45 ml Djion mustard
5 ml honey or sugar
80 ml white wine vinegar or fresh lemon juice
80 ml extra virgin olive oil
Freshly millled salt and pepper to taste

Slice the potatoes into big chunks. Place into a large pot of salted cold water and bring to the boil. Cook until tender (about 10 -15 minutes max will do the trick).
Drain the potatoes using a colander, season with salt and pepper and allow to cool slightly while prepping the other vegetables and making the dressing.
Place all the dressing ingredients into a jar, seal with a lid and shake until well combined and emulsified.  Alternatively whisk ingredients vigorously in a small bowl.
In a large salad bowl, combine the cooked potatoes, sliced onion and radish, herbs and dressing. Season with salt and pepper to taste.
Best served at room temperature.
Add boiled egg wedges
Add halved baby tomatoes

french potato salad mise en place AMC Cookware did I use?
AMC Edge Chef’s Knife
24 cm Gourmet High Pot
24 cm salad bowl

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