French-Style Potato Salad

This easy 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.

5 from 1 vote

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Course: Al La Carte, Side Dish

Cuisine: American, Easy, French, Glute free, Healthy

Keyword: Best Potato Salad, Easy Side Dish Recipes, French Potato Salad, healthy side dish recpes, No mayonnaise potato salad, Provençal Potato Salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 186kcal

Author: Julietkitchen By Chef Yasmin

Equipment

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

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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

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