French Potato Salad
There are many Summer Potato Salads. This French Potato Salad with a bright Dijon Mustard Vinaigrette is loaded with flavor and sure to be a hit at any gathering. You will want to use French haricots verts instead of American green beans for this finished dish. French green beans are longer and skinnier than regular green beans. They tend to have a crisp flavor.
For the potatoes, I typically use baby or petite Yukon Gold. However, I have used Fingerling potatoes in a pinch. Both work well in salads, but I do prefer baby Yukon Gold.
To make this French Potato Salad, boil the potatoes in salted water for 10-15 minutes or until just tender. You don’t want the potatoes to fall apart while slicing. Drain thoroughly and set aside to cool. Slice the potatoes and set aside.
Blanche the haricots verts in salted water for 3-5 minutes, or until tender, but crisp. Drain and immediately place into ice water to stop the cooking process and keep the green color. Drain thoroughly and slice on a diagonal.
In a large bowl, combine rice wine vinegar, low-sodium chicken broth, Dijon mustard, kosher salt, freshly ground black pepper, and ground parsley. Whisk while slowly adding the olive oil until emulsified.
Add the red onions and capers. Add the cooked, sliced potatoes and haricots verts. Gently toss to blend, trying not to break apart the potatoes. Taste and adjust the seasonings.
Note: You could also add quartered hard boiled eggs.
This finished dish can be served immediately or refrigerated and served later. It serving later, remove from the refrigerate and let sit for 10 to 15 minutes. Gently mix to blend right before serving.
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Alternate Potato Salad Recipe: Sour Cream Potato Salad
French Potato Salad
This French Potato Salad with a bright Dijon Mustard Vinaigrette is loaded with flavor and sure to be a hit at any gathering.
Ingredients
- 1 1/2 pounds baby Yukon Gold Potatoes, cooked, sliced
- 1/2 cup cooked haricots verts, sliced on diagonal
- Kosher Salt for water
Vinaigrette: - 4 tablespoons rice wine vinegar
- 2 tablespoons low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried ground parsley
- 5 1/2 tablespoons olive oil
- 1/2 red onion, thinly sliced (shallots may be substituted)
- 2 1/2 tablespoons capers, drained
Directions
- Step 1 Boil the potatoes in salted water for 10-15 minutes or until just tender. You don’t want the potatoes to fall apart while slicing. Drain thoroughly and set aside to cool. Slice the potatoes and set aside.
- Step 2 Blanche the haricots verts in salted water for 3-5 minutes, or until tender, but crisp. Drain and immediately place into ice water to stop the cooking process and keep the green color. Drain thoroughly and slice on a diagonal.
- Step 3 In a large bowl, combine rice wine vinegar, low-sodium chicken broth, Dijon mustard, kosher salt, freshly ground black pepper, and ground parsley. Whisk while slowly adding the olive oil until emulsified. Add the red onions and capers.
- Step 4 Add the cooked, sliced potatoes and haricots verts. Gently toss to blend, trying not to break apart the potatoes. Taste and adjust the seasonings.
- Step 5 This finished dish can be served immediately or refrigerated and served later. It serving later, remove from the refrigerate and let sit for 10 to 15 minutes. Gently mix to blend right before serving.
