A big bowl of potato salad can be the star of any cookout, and is there any better time to serve it than during the lazy days of summer? Each creamy bite pairs perfectly with most any grilled meat, poultry or fish. But oftentimes, it’s so heavily dressed with mayonnaise that the delicate flavor of the potatoes is often masked.
So let’s take a look at a potato salad that’s not so heavily laden with dressing. French Potato Salad has the basic components of Salade Niçoise and is almost as simple to make as a tossed salad with oil and vinegar dressing. It’s one of the great dishes of French home cooking and is also one of the greatest of all summer salads.
I was fortunate enough to enjoy some on my plate when I was in Paris earlier this year. Our hostess lived in a lovely old apartment along the Champs-Elysees, and how gracious she was to entertain us in her garden! It was a lovely autumn day and, along with some beautiful Dover sole, she served her potato salad, the recipe for which she was generous enough to share.
There is also a mayonnaise-dressed potato salad in the French repertory of recipes that’s similar to our American version, but this one seemed so much more appropriate, especially with the delicate Dover sole. The secret to its lovely, mellow flavor is that the hot, cooked potatoes are sprinkled with dry white vermouth, which is allowed to soak into them before they’re dressed.
After that, they’re simply dressed with wine vinegar, good olive oil, salt, and pepper, just as you would a tossed salad. Nothing could be simpler or lovelier.
As with any good salad, there are no exact measurements for the dressing ingredients. So much will depend on your taste, the acidity and character of the vinegar, and, of course, the olive oil. Let your taste, rather than a measuring cup, be your guide.
French Potato Salad
Put one-inch water in a pot fitted with a steamer basket or steamer insert. Cover and bring to a simmer over medium heat. Scrub the potatoes well under cold running water, then slice them 1/4-inch thick and put them in the steamer basket of the prepared pot. Steam until the potatoes are just-tender, eight to 10 minutes. Let cool slightly. Transfer the potatoes to a bowl and sprinkle lightly with vermouth. Toss well and sprinkle again. Let stand a few minutes. While still warm, season with salt and pepper to taste and sprinkle lightly with vinegar. Toss. Taste and adjust the vinegar. Drizzle lightly with oil and gently toss until glossy but not greasy looking.
Add the green onion or shallot and one tablespoon parsley and toss well. Let stand 15-30 minutes, taste, adjust the dressing, and toss one last time. Serve at room temperature sprinkled with remaining parsley. Makes four servings.
Contact Anne Braly at [email protected] or annebraly.com
So let’s take a look at a potato salad that’s not so heavily laden with dressing. French Potato Salad has the basic components of Salade Niçoise and is almost as simple to make as a tossed salad with oil and vinegar dressing. It’s one of the great dishes of French home cooking and is also one of the greatest of all summer salads.
I was fortunate enough to enjoy some on my plate when I was in Paris earlier this year. Our hostess lived in a lovely old apartment along the Champs-Elysees, and how gracious she was to entertain us in her garden! It was a lovely autumn day and, along with some beautiful Dover sole, she served her potato salad, the recipe for which she was generous enough to share.
There is also a mayonnaise-dressed potato salad in the French repertory of recipes that’s similar to our American version, but this one seemed so much more appropriate, especially with the delicate Dover sole. The secret to its lovely, mellow flavor is that the hot, cooked potatoes are sprinkled with dry white vermouth, which is allowed to soak into them before they’re dressed.
After that, they’re simply dressed with wine vinegar, good olive oil, salt, and pepper, just as you would a tossed salad. Nothing could be simpler or lovelier.
As with any good salad, there are no exact measurements for the dressing ingredients. So much will depend on your taste, the acidity and character of the vinegar, and, of course, the olive oil. Let your taste, rather than a measuring cup, be your guide.
French Potato Salad
- 1 1/2 pounds small red new potatoes
- Dry white vermouth
- Salt and freshly ground black pepper
- Red wine vinegar
- Extra-virgin olive oil
- 1/4 cup thinly sliced green onions or
- minced shallots
- 2 Tbsp. chopped fresh parsley
Put one-inch water in a pot fitted with a steamer basket or steamer insert. Cover and bring to a simmer over medium heat. Scrub the potatoes well under cold running water, then slice them 1/4-inch thick and put them in the steamer basket of the prepared pot. Steam until the potatoes are just-tender, eight to 10 minutes. Let cool slightly. Transfer the potatoes to a bowl and sprinkle lightly with vermouth. Toss well and sprinkle again. Let stand a few minutes. While still warm, season with salt and pepper to taste and sprinkle lightly with vinegar. Toss. Taste and adjust the vinegar. Drizzle lightly with oil and gently toss until glossy but not greasy looking.
Add the green onion or shallot and one tablespoon parsley and toss well. Let stand 15-30 minutes, taste, adjust the dressing, and toss one last time. Serve at room temperature sprinkled with remaining parsley. Makes four servings.
Contact Anne Braly at [email protected] or annebraly.com
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