Herbed French Potato Salad
Super easy potato salad meant for summer - no mayonnaise - and much lighter than American or German potato salads. Better yet, it is gluten-free and vegan for those with food allergies.
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Servings: 10 servings
Calories: 136kcal
Ingredients
- 2 1/2 pounds waxy potatoes
- 2 shallots minced
- 3 tablespoons dry white wine
- 1/4 cup white wine vinegar
- 3 tablespoons parsley chopped
- 1 teaspoon chives chopped
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Place a large pot on your stove, fill about halfway with cold water and add 3 tablespoons alt. Wash your potatoes, and slice them into 1/4 inch slices. For the larger potatoes, cut the slices in half so they will comfortably fit in your mouth when enjoying the potato salad. As you cut, place the slices into the water to prevent them from turning brown.2 1/2 pounds waxy potatoes
- Once you have all your potatoes in the water, bring the water to a simmer. Let your potatoes simmer for 3-4 minutes. Check them to see if they are cooked enough - you want potatoes that aren't raw still but haven't gotten too soft, just like your pasta. Once they are cooked, drain your potatoes and immediately add them to your bowl. Cover with a second bowl or tin foil while you prep your veggies.
- Peel and mince two shallots and add to your bowl with the potatoes, then cover again. Chop your chives and parsley, and set them aside.2 shallots
- Add your white wine and vinegar to the potatoes and stir carefully so you don't break up the potatoes. Make sure you do this while your potatoes are still hot so they absorb the liquids and the flavor you are adding. Let this sit, covered, for ten to fifteen minutes, stirring periodically.3 tablespoons dry white wine, 1/4 cup white wine vinegar
- Add the parsley and chives, as well as salt and pepper to taste and stir again. Drizzle in your olive oil and stir one last time. Taste test and decide if you need to add more salt, pepper, vinegar or olive oil.3 tablespoons parsley, 1 teaspoon chives, salt and pepper, 1/4 cup extra virgin olive oil
- Serve immediately, or refrigerate and serve the next day. This is, of course, a salad that only gets better the second day. And since it has no mayonnaise in it, it is perfect for a summer afternoon cookout.
Notes
- When you cook with wine, use a wine that you want to drink later. You don't want the cheapest wine you can find or anything labeled "cooking wine" - the flavor of the wine you use here will come through in the end dish. This is the general rule anytime you cook with wine.
- The easiest way to get even slices? Use a food processor. This is one of my favorite tools when slicing and chopping veggies. Use the slicing blade and set it to the appropriate thickness, then go for it.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 22mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.