The summer season has officially arrived which means that family and friends are gathering for barbeques under the stars, lazy weekend picnics, and impromptu dinners. While I love a meal outside as much as the next person, I want to make sure that everyone stays safe. Which is why I say no to mayo-based salads.
Salads with mayo-based dressings require refrigeration, which can be difficult when eating outside (especially when you are away from home). To prevent spoiled salads (and sick guests!), I swap out mayo for oils. They are able to sit out at room temperature longer and require less handling. And they are still as delicious as the original.
I put a spin on the traditional potato salad by using a flavorful vinaigrette, which is actually makes the potato salad even better the longer it sits and marinates! French Potato Salad will become the new (safe) staple for your summer entertaining.
This French Potato Salad starts with the most important ingredient…. potatoes!
I used small red potatoes in this recipe, but any kind of small potatoes work well too. Rinse them, cut them into bite-sized pieces, and put them in a large pot. Cover the potatoes with cold water, bring the potatoes to a boil, and cook until fork tender.
Drain the potatoes and then transfer them to a large bowl. Pour over some white wine–the hot potatoes will soak up the wine, giving them such delicious flavor.
Now make the dressing! Grab yourself a jar with a tight fitting lid and add in some finely chopped shallots.
And some dijon mustard, red wine vinegar, and good olive oil. Season with salt and pepper.
Finally, add in a bunch of fresh, chopped dill. This totally sends the potato salad over the edge!
Pop the lid on the jar and shake vigorously to combine. Pour the dressing over the warm potatoes. Gently toss everything to combine.
While this potato salad can be eaten at room temperature, it is absolutely divine when it’s warm.
Super easy and perfect for every summer occasion!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 1 1/2 pounds new potatoes, scrubbed well and cut into bite-sized pieces
- 3 tablespoons good white wine, like pinot grigio
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 medium-sized shallot, finely chopped
- 2 tablespoons chopped dill
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Place potatoes in a large pot and cover them with cold water. Bring potatoes to a boil and cook until they become fork tender but don’t start to break apart. Drain potatoes.
- Drizzle potatoes with wine and toss gently to coat. Set aside.
- In a container with a tight fitting lid, combine olive oil, vinegar, Dijon mustard, shallots, dill, salt, and pepper. Shake vigorously to combine. Pour dressing over the warm potatoes and toss to coat. Taste for seasoning and add additional salt/pepper as needed.
- Serve immediately or pop into the fridge and serve later (tastes great warm or cold!). Enjoy!
(1 serving): Calories: 178 | Fat: 9gm | Saturated fat: 1gm | Carbohydrates: 21gm | Sodium: 669mg | Fiber: 3gm | Protein: 2.5gm | Cholesterol: 0mg