How to Make Warm French Potato Salad
Everyday Picnic Side Dish Transported by Herbed Dijon Vinaigrette
Looking for a break from the same old potato salad? This French classic should be served warm or at least no cooler than room temperature. Dressing the potatoes while they are still warm makes them absorb more of the scrumptious herbed Dijon vinaigrette. This salad travels better than mayonnaise-dressed salads for picnics and potlucks that you have to worry about keeping cool.
Caution: Serving a warm potato salad may violate some dinner companion’s preconception of what potato salad should be, namely cold and slathered in mayonnaise. In those cases, it might be prudent not to call it a salad at all, but rather “Herbed Dijon Potatoes Vinaigrette.”
This makes a great side dish for roast or grilled chicken or roasted pork, beef or lamb.
Warm French Potato Salad
Yield: 4 to 6 servings
- 2 pounds Yukon Gold or fingerling potatoes or other small waxy potatoes, scrubbed, but not peeled
- 1/2 cup or so extra-virgin olive oil
- 1/2 cup 1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped red onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
- 1/3 cup white wine
- 1 1/2 Tbsp Dijon-style mustard (See which brands rated best in blind tasting.)
- 2 to 3 Tbsp chopped chives
- 2+1 Tbsp or more coarsely chopped fresh basil, tarragon, or parsley or a mixture(reserve 1 Tbsp for garnish)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For serving (optional)
- Romaine or large radicchio leaves
- 1 or 2 hard-boiled eggs, coarsely chopped
- In a large saucepan, add the whole potatoes and enough cold water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just crisp-tender and can be pierced with a sharp knife, 15-30 minutes. The exact cooking time will depend on size of potatoes. Do not overcook or you will have mashed potato salad (which may be just as tasty, but the presentation will suffer). Drain immediately and let cool slightly.
- In a small sauté pan, meanwhile, heat 2 tablespoons of the olive oil over medium-high heat. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute. Add the garlic, toss to mix, and cook for just 15 seconds longer, then remove the pan from the heat. Don’t let the garlic turn brown or it will be bitter.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute.
- Add the onion mixture, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but taking care not to crush the potatoes. Taste the salad and add more seasonings as you like.
This is good to go for picnics, but if you want to spiff it for a more formal meal, arrange romaine or radicchio leaves, if using, on the serving platter. Spoon on a generous dollop of potato salad, then sprinkle chopped egg around the edges, and a sprink of the reserved fresh chopped herbs over the top.
Here are two more salad ideas:
