Recipe developed and contributed by Maureen Gualtieri
If traditional potato salad—with its hefty coat of mayo, chopped egg, and mysteriously sweet relish—is not your style, I encourage you try try this one out at your next cookout! In my opinion, the French do potato salad right: with lots of fresh herbs, crunchy celery, and a buoyant vinaigrette that lightens up your plate. DFC’s Wasabi mustard works great here, subbing in elegantly for the powerful, nose-centric heat of Dijon. Try a scoop of this savoury side with barbecued ribs or other picnic fare—and try not to finish the whole bowl!
French-Style Potato Salad
(Yield: 8 servings)
For the salad
approx. 1 kg red new potatoes
2 ribs celery, thinly sliced width-wise
2 small shallots, finely chopped
1/4 c. minced fresh flat-leaf parsley
1/4 c. minced fresh dill
1 tsp minced fresh thyme
For the dressing
1/4 c. high-quality olive oil
1/4 c. red wine vinegar
1 tbsp lemon juice
up to 2 tbsp capers, plus their juice, to taste
1 tbsp DFC’s Wasabi mustard
Good pinch each of kosher salt and cracked black pepper
Wash your potatoes and cut them into equal-sized pieces. (I often find myself cutting the bigger ones in half, and leaving the delightfully teeny ones whole.) Boil them until fork-tender, about 15-20 minutes. Meanwhile, combine your minced fresh herbs, diced shallots, and sliced celery in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients until emulsified.
When the potatoes have finished boiling, drain them well, and add them to the large bowl with the aromatics. Pour in your dressing, and toss everything really well to coat. Taste and adjust seasonings. Allow your salad to chill thoroughly before serving—alongside ribs, grilled fish, or an equally French-style omelette.
