Simple French-Style Potato Salad
Potatoes and a Buzz Savories Mustard Vinaigrette belong together and they travel with ease to the campsite or a table dressed in crystal and linen. Make it 1) because the flavor will entice you back for another spoonful, and 2) for easy cooking, and 3) fine flavor wth nourishing benefits.
Prep Time : 30 minutes
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Servings : 14
Spicy, Tangy, Très Délicieux: A Modern French Potato Salad
Buzz Savories is publishing the recipe for French Potato Salad in May because you like me probably are thinking summer time and barbecue, picnics, family reunions, and many good times with food as a centerpiece.
French Potato Salad is a summer standby salad for me
#1 because my friends and family request it
#2 simple-to-make recipe
#3 French potato salad travels well – no eggs or cream or mayonnaise
#4 make it several days before serving and refrigerate
#5 did I say, “tastes over-the-top delicious
Spicy Beer Mustard is a primary ingredient so check out regional stores that sell it or buy online.
Happy Summer Times to You and Eat Well
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Simple French-Style Potato Salad
Potatoes and a Buzz Savories Mustard Vinaigrette belong together and they travel with ease to the campsite or a table dressed in crystal and linen. Make it 1) because the flavor will entice you back for another spoonful, and 2) for easy cooking, and 3) fine flavor wth nourishing benefits.
Servings 14
What You'll Need:
- 2 lbs yellow potatoes or red or a mix of each
- 1 pinch salt and black pepper
- 1 Tbs cider vinegar
- 1 cup diced green onions
- ¼ cup parsley (optional)
Dressing
- 2 ½ Tbs Buzz Savories Spicy Beer Mustard
- 2 cloves garlic, minced
- ¼ tsp salt and black pepper (more to taste)
- 3 Tbsp red wine vinegar
- 1 Tbsp cider vinegar
- 3 Tbsp olive oil
- ¼ cup chopped dill or chives (optional)
How To Prepare:
- 1. Rinse and scrub potatoes; then slice into 1/4 (quarters) for ease in cooking. In a big saucepan place a steamer and then potatoes and steam until potatoes can be easily pierced with a fork. If you prefer boiling potatoes, place in salted water and boil until tender.
- 2. Once potatoes are through cooking, drain (if boiling them) or if steaming place in a large bowl and allow to cool until they can be handled, then peel the skin (easy task), sprinkle with salt and 1 Tb. cider vinegar. Set aside.
- 3. Prepare the dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider to the bowl of your food processor or smaller bowl for use of a stick blender. A whisk may also be used to blend all the ingredients then slowly stream the olive oil as you blend.
- 4. Taste and adjust flavor to your liking, i.e. add more salt, vinegar,or herbs for herbal flavor.
- 5. Add dressing to the potatoes along with the green onions and herbs (if using). Toss to combine. Taste the potato salad and adjust salt and pepper. Now the potatoes are ready to enjoy although they will soak in more flavor the longer they sit.
- 6. Serve warm, chilled, or room temperature. Store leftovers in the refrierator up to 4 days.