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Tuesday, July 18, 2017

French Potato Salad



I didn't grow up enjoying traditional potato salad, but that all changed when a good friend of mine introduced me to "French Potato Salad".  YUM!  I fell in love and have never turned back!  Problem is that most people like your standard variety mayo based potato salad, so to enjoy this I typically have to make it myself.  It is more work than I like to do for a 'normal day', but once or twice a year, in the summertime, I start craving it and will eventually break down and make it if we are having guests over.   

This is a great side dish, which goes well with fresh sweet Corn, Pulled Chicken Sandwiches and a nice crispy green salad.  Ask your guests to bring the dessert and you are all set for a great summertime dinner on the patio :)

I'm not sure how 'authentic' my version is, but this is how I love it (husband does too!) and it's pretty close to the real deal.  And it's loaded with  all those Garlic & Onion Health Benefits! In fact: "Vegetables in the allium family have been linked to reduced risk for breast and colon cancers and contain a number of antioxidants, such as vitamin C and quercetin, which may have disease-thwarting and age-avenging properties."   

"Age-Avenging Properties?!?", how cool is that?  So eat up and enjoy!




Amy's French Potato Salad

It's best to make this early in the day, so it has time to cool down and the flavors to come together in the fridge.  And hey, one less thing to do later to get dinner ready!

Boil a bag of Small Yukon Gold Potatoes until just done.  While that is cooking away, add these items to a large glass bowl:

3 large garlic cloves, chopped
3 Tbsp Red Wine Vinegar
1-2 Tbsp Dijon Mustard (depending how spicy you like it)
8 Tbsp Extra Virgin Olive Oil
1/2 Red Onion, chopped
1 cup Scallions, chopped

Stir it all up until mixed well.
When Potatoes are done, drain them in colander and cover with a towel to steam 5-10 minutes.  When they cool down enough for you to handle them (but are still very warm!) chop them into large bite sized pieces and then toss them into the glass bowl with the sauce.  Stir well to ensure all the potatoes are covered.  Then toss in a cup of chopped Cilantro, and cracked Black Pepper and Salt to taste.  Mix it all up and put it into the fridge to cool down.

It may look a little messy, but you can throw a little more beautiful chopped Cilantro on top later before serving; this is total goodness; enjoy!



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