This might be a bit blasphemous, but I have never been a fan of conventional American potato salad – except for my mom’s! Her’s is amazing… maybe everyone thinks that about their mom’s potato salad, though? French Potato Salad eschews mayo and instead is dressed with one of the staples of the MIND Diet: extra virgin olive oil. Additional brain health benefits are found in the potatoes’ tender red skins – they are nutrient-dense and rich in flavonoids.

Simple, a bit rustic, yet fresh and sophisticated, this dish is equally at home at a Labor Day cookout, an intimate dinner served aside grilled seafood, or with rotisserie chicken for an easy meal. It’s a great way to use up fresh herbs from the garden or farmer’s market.

Very Important Cooking Tip: whenever I see a recipe that calls for saving the cooking water, I immediately place a colander with a glass liquid measuring cup inside of it in my sink. That way I don’t forget to reserve the cooking water by the time I get to that step.

French Potato Salad

Simple, a bit rustic, yet fresh and sophisticated, this dish is equally at home at a summer cookout, an intimate dinner served aside grilled seafood, or with rotisserie chicken for an easy meal.

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Total Time 45 minutes mins

Course Side Dish

Servings 6

Notes

To make ahead, follow through step 3, cover bowl, and refrigerate. Add shallot and herbs before serving.

Ingredients

  

Ingredients

• 2 pounds small red potatoes cut into 1/4-inch-thick slices
• 2 tablespoons salt
• 1 garlic clove minced, pressed, or grated
• 1 1/2 tablespoons white wine vinegar or champagne vinegar
• 1/4 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon pepper
• 1 small shallot diced
• 4 tablespoons soft savory herbs minced (parsley, chives, dill, tarragon, chervil, etc.)

Instructions

 

Instructions

• Place potatoes and salt in large pot and add water to cover by 1 inch. Bring to boil over high heat, then reduce to medium heat. Simmer potatoes, uncovered, until tender but before they get mushy, about 5 minutes. Reserving 1/4 cup cooking water, drain potatoes and place in a medium serving bowl.
• While potatoes are cooking, combine garlic and vinegar in a small bowl. Let sit for 5-10 minutes.
• To the small bowl, add oil, mustard, pepper, and reserved potato cooking water; whisk until combined. Drizzle dressing over warm potatoes; gently stir to combine with rubber spatula and let set for 10 minutes.
• Toss shallot and herbs together on cutting board or in small bowl. Add herbs to potatoes and gently mix with rubber spatula to combine. Serve immediately.

Keyword extra virgin olive oil, Garlic, Herbs, MIND Diet, Salad, Shallot, Side dish