My mom made potato salad pretty frequently when I was growing up. It was a mainstay at BBQs, parties, any event where we were feeding a lot of people at once. This is definitely not her egg and mayo version, but a French version that I have long preferred. Unlike traditional American potato salad, this dressed up version has a shallot vinaigrette dressing that is light and tangy, and as a major bonus it can be served warm, room temperature or cold.
It takes only a few ingredients and about 20 minutes to toss together and you’re good to go- either serve immediately or stick it in the refrigerator to chill for a bit. I eat this salad no matter the season as it pairs well when its chilled with a grilled veggie burger or when its warm with marinated baked tofu.
I used local Amarosa fingerling potatoes which have pink flesh, but any fingerling potato you can get your hands on will work perfectly here. Also, if you can’t get your hands on a shallot, finely chop the white part of a green onion and substitute an equal measure.
Not Your Mom's Potato Salad
- 1 (About 2 1/2 CupPound Fingerling Potatoes scrubbed
- 1/2 (About 2 CupPound Green Beans Trimmed and Halved
- 2 Tbsp Minced Shallot
- 1 tsp Dijon Mustard
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp finely chopped fresh thyme but any herb you have will be delicious here
- 1.4 tsp Sea Salt
- Freshly Ground Black Pepper
- Finely Chopped Parsley to Garnish optional
- Place a pot of water with a steamer basket on your stove top over medium high heat. Meanwhile, half any large fingerling potatoes so they are all a similar size so they will cook evenly. Once the water comes to a boil, place the potatoes in the steamer basket and put a lid on. Cook until you can easily pierce through the potatoes with a fork. About 7-10 minutes depending on the size of your potatoes.
- While the potatoes are cooking, make the vinaigrette in the bottom of the bowl you intend to serve the potato salad in. In the bottom of the bowl combine the shallot, vinegar, mustard, thyme, salt, pepper, and olive oil with a whisk.
- When the potatoes are tender, remove them from the steamer and put them into the vinaigrette. Immediately put the green beans into the steamer just until tender. 2-3 minutes. Once tender, remove the green beans from the steamer and run under cold water for 10 seconds to stop the cooking. Then put them into the bowl with the potatoes and toss everything together. Top with parsley and serve immediately or put in the refrigerator to chill.
What would you pair this potato salad with? Let me know if you like this recipe or if you have any recipe requests!