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Potato Salad - French
An excellent salad, particularly if you seek out the correct potatoes, and allow them to absorb the added flavours.
As it's better prepared ahead of time, it makes an ideal dish for a barbecue or buffet.
- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
A Dressing make by combining 3 tablespoons good Olive Oil with 1 tablespoon White Wine Vinegar and a teaspoon of Dijon Mustard
450gr/1 lb of cooked, thinly-sliced salad potatoes. Try to find Charlottes, Pink Fir Apple, or in season (early summer) Jersey Royals – none of these will need peeling. If not, a waxy yellow-fleshed type, such as Nicola.
2 small onions, peeled and thinly-sliced – then pushed out into rings
1 level teaspoon (2ml) Sea Salt
½ teaspoon freshly-ground Black Pepper or Mignonette Pepper (if you have some)
1 tablespoon freshly-chopped Chives
1. Make the dressing in a deep bowl, then add all the other ingredients to it, turning them over carefully.
2. Cover the dish and refrigerate for a few hours before using, turning the mixture occasionally, so the potatoes absorb some of the flavouring.
Return to room temperature half an hour before serving