Lighten Up Your Lunch with this French-Style Potato Salad with Vinaigrette
Journey into a taste of France with this healthy French-style Potato Salad marinated in a delicious champagne vinaigrette. Why this potato salad? Specifically, potato salad, a quintessential side dish at picnics and barbecues, often gets a bad rap for being heavy on mayonnaise and light on nutrition. But what if there was a potato salad that was light, flavorful, and packed with goodness? Enter the French-inspired potato salad with a vinaigrette dressing!
This recipe ditches the mayo for a delightful vinaigrette made with olive oil, champagne vinegar, and fresh herbs. The result is a refreshing and healthy salad that bursts with flavor.
Why You Should Make This Salad
There are many reasons to ditch the traditional potato salad for this French-Style Potato Salad twist:
- Healthier: This recipe is lighter in fat and calories compared to mayonnaise-based versions. Olive oil, the base of the vinaigrette, boasts heart-healthy monounsaturated fats.
- Flavorful: The vinaigrette brings a bright acidity that cuts through the richness of the potatoes and allows the other ingredients to shine.
- Versatile: This potato salad is a great accompaniment to grilled fish, chicken, or even a vegetarian burger.
- Make-ahead friendly: The salad can be assembled ahead of time, making it perfect for potlucks or busy weeknights.
How to make the French-Style Potato Salad – easy summary
Jump to RecipeMaking this French-Style Potato Salad includes three easy steps and it comes together in less than thirty-minutes. Additionally, make it early in the day or up to a day in advance. Importantly, baby red potatoes are recommended for their firm and sweeter texture and taste. But use any kind of potatoes you have on hand. First, get started with boiling the potatoes in a medium pot in lightly salted water until they are soft and tender, but not mushy. Drain and marinate in Champagne or white wine and chicken or vegetable stock.
Next, follow up with simple steaming French style String Beans (haricot verts ) in a steamer basket. We love the All Clad stainless steal steamer basket but use any type you have. Steaming this method eliminates the need for an ice bath.
Simultaneously, finish up with whisking up a small amount of vinaigrette and then toss everything together. Additionally, the longer the French-Style Potato Salad marinates in the vinaigrette, the better and tastier it tastes. Hence, making it the perfect make ahead dish!.
Craving more Side-Dishes
How about our Haricots Verts with Tomatoes for a delicious and Nutritious flavorful twist on green beans. Or try the Roasted Chef Mushrooms made with a Chef’s mix of organic oysters, mistake and cremini mushrooms roasted to perfection. Further, peruse JulietKitchen.com for a wide array of deliciousness.
A History of Potato Salad
Believe it or not, potato salad has a long and interesting history. First, while its exact origins are debated, some accounts trace it back to Germany in the 18th century. Next, early versions were likely much simpler than the ones we know today, consisting mainly of boiled potatoes, vinegar, and oil.
As potatoes became more widely available in Europe and North America, potato salad recipes evolved. Mayonnaise, invented by the French in the 18th century, eventually found its way into potato salads, leading to the creamy versions we commonly enjoy today.
Health Benefits of the Key Ingredients
This French-Style Potato Salad isn’t just delicious, it’s packed with good-for-you ingredients:
- Red Potatoes: Compared to russet potatoes, red potatoes have a higher content of anthocyanins, a type of antioxidant linked to various health benefits.
- Haricot Verts (Green Beans): These green beans are a good source of fiber, vitamins A and C, and folate.
- Olive Oil: Extra virgin olive oil is rich in monounsaturated fats, which can help lower bad cholesterol and improve heart health.
- Fresh Herbs: Herbs like dill and chives add flavor and essential nutrients to the salad.
So ditch the guilt and give this French-inspired potato salad a try. It’s a refreshing and healthy way to enjoy this classic side dish!
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
French-Style Potato Salad
Ingredients
For the Vinaigrette
- 1 teaspoon garlic grated
- 2 tablespoons red onion finely minced
- 1 teaspoon fresh dill finely chopped
- 1 teaspoon grey poupon mustard
- 1/4 teaspoon ground cumin
- kosher salt and freshly ground black pepper
- 1 tablespoon champagne vinegar
- 3 tablespoon extra virgin olive oil
For the Potatoes and Haricot Verts
- 1 1/2 pounds baby red potatoes
- water and kosher salt for boiling the potatoes
- 1 tablespoon Champagne or white wine
- 1 tablespoon chicken stock or vegetable
- 1/2 teaspoon kosher salt adjust for your diet
- 1/4 teaspoon freshly ground black pepper
- 8 – 10 ounces fresh haricot vert (French Style String Beans) Rinsed and snipped if needed
- water for steaming the beans
- 1/4 small red onion peeled and thinly sliced
- 8 – 10 ounces cherry or grape tomatoes. Halved or quartered if needed
- 1 small bunch fresh chives minced
- 2 – 3 scallions thinly sliced
- 1 tablespoon fresh dill finely minced
Instructions
Make the vinaigrette and set aside
- Dump all ingredients into a large mixing bowl. Whisk thoroughly until well combined and emulsified. Set aside.1 teaspoon garlic, 2 tablespoons red onion, 1 teaspoon fresh dill, 1 teaspoon grey poupon, 1/4 teaspoon ground cumin, kosher salt and freshly ground black pepper, 1 tablespoon champagne vinegar, 3 tablespoon extra virgin olive oil
Cook the Potatoes and marinate
- In a medium saucepan, add the potatoes, enough water to cover the potatoes well and about 3/4 tablespoon kosher salt. Bring to a boil over medium heat. Cook 15 to 18 minutes until tender. Drain and set aside until cool to handle but still fairly warm.1 1/2 pounds baby red potatoes, water and kosher salt for boiling the potatoes
- Cut the potatoes in halves or quarters depending on the size. Add the potatoes to a medium bowl. Season with 1/4 teaspoon salt and drizzle in the champagne/wine and chicken stock. Mix gently and set aside to marinate for 5 minutes.1 tablespoon Champagne , 1 tablespoon chicken stock, 1/2 teaspoon kosher salt
Steam the Haricot Vert
- Bring enough water to boil in a steamer pot with a steamer insert. Add the string beans. Cover and steam for 3 minutes. Remove the basket from the pot and dump the string beans onto a cold damp clean kitchen towel.Note: The beans will continue to cook without becoming soggy. And I usually damp the towel with cold tap water and place in the freezer and use when ready. This eliminates the need for an ice bath.8 – 10 ounces fresh haricot vert, water for steaming the beans
- Once the beans are cool, cutup into desired bite size pieces.
Assemble the salad
- In the bowl with the vinaigrette, add the onions, cooked potatoes and any of the marinade, cooked string beans, tomatoes, chives, scallions and season with salt and freshly ground black pepper. Use a wooden spoon to toss gently. The salad is ready to serve with your favorite entree.Note: The salad can be made early in the day or up to a day in advance.1 1/2 pounds baby red potatoes, 1/4 teaspoon freshly ground black pepper, 1/4 small red onion, 8 – 10 ounces cherry , 1 small bunch fresh chives, 2 – 3 scallions, 1 tablespoon fresh dill, 8 – 10 ounces fresh haricot vert
Nutrition
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