A picnic-perfect alternative to traditional versions!
I don’t know about you, but I’m not the biggest fan of mayonnaise, especially when it comes to summertime salads (mayo + heat = danger). I also find that sometimes mayonnaise can simply overwhelm other flavours in a dish. This light and lively potato salad, inspired by the ‘prêt à manger’ (ready to eat) versions found at outdoor markets in France, is quick to prepare and packed with the bright, fresh flavours. You can mix it up with whatever herbs your family likes or what you have in your garden. If you want to get all fancy, you can even add lightly steamed garden-fresh peas, asparagus or green beans to this dish. Enjoy it warm, at room temperature or chilled. Here’s an option if you prefer a classic ‘American-style’ potato salad when refrigeration is not an issue. I also like this warm potato salad any time of year!
For the salad:
- 2 pounds (1 kg) baby potatoes, sliced 1/4-inch (.6 cm) thick
- 2 teaspoons (12 g) coarse sea salt
- 1 tablespoon (15 mL) apple cider or white wine vinegar
- 2 tablespoons (5 g) fresh flat-leaf parsley, minced
- 2 tablespoons (5 g) fresh tarragon, minced
- 2 tablespoons (5 g) fresh chives (or green onion tops), minced
- 2 tablespoons (5 g) fresh dill, minced
For the vinaigrette:
- 1 large clove garlic, finely minced
- 1/4 cup (60 mL) olive oil, divided
- 2 teaspoons (10 g) Dijon mustard
- 2 tablespoons (30 mL) red wine (or cider) vinegar
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- 1/4 (.6 g) teaspoon freshly ground black pepper
- 1/2 teaspoon (3 g) sea salt
- Place the sliced potatoes in a large saucepan and add just enough cold water to cover by 1/4 inch (.3 cm) Sprinkle coarse salt over top; cover pot and bring to a boil over high heat. Once boiling, reduce heat and simmer 4 – 6 minutes or until potatoes are just tender.
- While potatoes are simmering, make the vinaigrette. Place the minced garlic in a very small heatproof dish and drizzle 1 tablespoon (15 mL) of the olive oil over top. Microwave on medium-high power for 1 minute to parcook the garlic. Set aside.
- Place the Dijon, vinegar, lemon juice, black pepper and sea salt in a small jar with a tight lid. Cover and shake to combine well. Add oil and garlic mixture plus remaining 3 tablespoons (45 mL) of oil; cover and shake well to blend. Taste and adjust salt, lemon, vinegar or oil to suit your preference.
- When potatoes are just tender, drain and transfer to a bowl. Sprinkle with the cider vinegar and toss gently to combine. Let sit for 5 minutes so vinegar is fully absorbed.
- Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for at least 5 minute before serving. If serving chilled, refrigerate for a few hours.
- When ready to serve, sprinkle the chopped fresh herbs over the dressed potatoes and toss to combine.