French Potato Salad refers to a potato salad which is dressed using mustard, olive oil and vinegar rather than mayonnaise. There are all sorts of variations on this type of potato salad – the only rule being no mayonnaise… Ever.
Be sure to use waxy potatoes (as opposed to floury potatoes) as they are less likely to fall apart when you mix the ingredients together. Plus, they tend to have a better texture when served cold. Feel free to mix and match different types of waxy potatoes. I often use half red-skinned potatoes and half yellow-skinned potatoes, and as long as you cut them to the same size they should cook in the same amount of time.
FRENCH POTATO SALAD
4 Tbsp Extra Virgin olive oil
1 Tbsp white wine vinegar or apple cider vinegar
1 Tbsp Dijon mustard
Generous pinch of coarse sea salt
3 lbs/48oz/1350g waxy potatoes, cut into 2inch (5cm) pieces [TIP: Use half red potatoes and half yellow potatoes for an unusual presentation]
3 spring onions, finely sliced (white and green parts) (alternatively, you can use chives or red onions)
2 celery sticks, finely sliced
3 Tbsp fresh parsley, roughly chopped (optional)
- Bring a pot of salted water to the boil. Cut the waxy potatoes into 2 inch (5cm) pieces, and boil for approximately 10 minutes (until just tender). When done, drain and allow to cool slightly.
- Meanwhile, prepare the dressing by combining all the dressing ingredients in a salad bowl and whisking well.
- Add the slightly cooled cooked potatoes to the dressing and carefully fold, making sure the potatoes don’t break.
- Chop the spring onions, celery, and parsley (optional). Add them to the potatoes and fold in carefully.
- Allow to cool completely, and place in the refrigerator.
- Serve cold or at room temperature.