September 26, 2012
French Potato Salad
Great by itself or as the centerpiece of Salade Nicoise
2 pounds (900g) Idaho Burbank Russet potatoes
2 tablespoons scallions (spring onions), finely minced
Salt and fresh black pepper
1/4 cup (60ml) vegetable stock or potato-cooking water
1 tablespoon rice vinegar
1–2 tablespoons fresh parsley, chopped
2 tablespoons light olive oil (optional)
Fill a three-quart saucepan half full with cold water.
Peel the potatoes and cut into equal-sized pieces. Drop the potato pieces into the water to prevent discoloration.
Drain out the water; then add enough clean, cold, salted water to cover.
Bring the potatoes to a simmer for 2 to 3 minutes, or until the potatoes are just tender.
Uncover the potatoes and season while still warm, tossing the potatoes in a large bowl with the scallions, vegetable stock or cooking water, vinegar, and parsley.
Let the mixture rest 10 minutes or so, tossing gently several times.
Correct seasoning as needed, toss with the optional olive oil, and serve.
Serving suggestions and variations
- If opting to add olive oil at the end, let the mixture sit for 1/2 hour at room temperature before serving.
- This recipe is wonderful by itself or as the centerpiece of salade Nicoise.
Recipe adapted from a Julia Child recipe on averagebetty.com
All figures are per serving (assumes 4 servings).
Fat: 0 g
Carbs: 48 g
Fiber: 8 g
Protein: 8 g
Sodium: 33 mg