Lita Eats

Elevate your next meal with this classic French potato salad, a dish that beautifully blends simplicity with sophistication. Perfect as a side for barbecues, picnics, or as a light, refreshing main course, this salad features tender potatoes paired with crisp green beans or broccoli, and a vibrant, herb-infused dressing. The Dijon vinaigrette, with its tangy kick and nuanced flavors from shallots and cornichons, adds a delightful zing that complements the earthiness of the potatoes and the freshness of the herbs. Whether served cold or at room temperature, this French potato salad is sure to be a crowd-pleaser with its bright flavors and elegant presentation.

Ingredients

1. For the Salad
   • 1 lb small Yukon Gold or fingerling potatoes
   • 1/2 lb fresh green beans or broccoli florets
   • 1 cup fresh parsley, chopped
   • 1 cup fresh dill, chopped
2. For the Dijon Vinaigrette Dressing
   • 3 tbsp Dijon mustard
   • 1/4 cup white wine vinegar
   • 1/2 cup extra-virgin olive oil
   • 2 small shallots, finely minced
   • 1/2 cup cornichons (French pickles), diced
   • Salt, to taste
   • Freshly ground black pepper, to taste

Instructions:

1. Cook the Potatoes
   • Place the potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until tender, about 12-15 minutes. Test doneness by poking with a fork; the potatoes should be easily pierced.
   • Drain and let cool slightly. Once cool enough to handle, cut the potatoes into bite-sized pieces.
2. Prepare the Green Beans or Broccoli
   • For green beans: Trim the ends and blanch in boiling salted water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
   • For broccoli: Cut into small florets and blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp. Transfer to an ice bath to cool, then drain and pat dry.
3. Make the Dressing
   • In a bowl, whisk together the Dijon mustard and white wine vinegar.
   • Slowly drizzle in the olive oil while whisking to emulsify the dressing.
   • Stir in the minced shallots and diced cornichons. Season with salt and freshly ground black pepper to taste.
4. Assemble the Salad
   • In a large bowl, combine the potatoes, green beans or broccoli, chopped parsley, and dill.
   • Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
5. Chill and Serve
   • Let the salad sit for at least 30 minutes to allow the flavors to meld. Serve at room temperature.

Enjoy your elevated French potato salad!

source: La Cuisine de Geraldine