French Potato Salad
Ingredients
1.5-2 lbs yellow or red potatoes
4 tbsp white wine (or vegetable stock)
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp dijon mustard
6 tbsp olive oil (or other light tasting oil, such as grapeseed or avocado oil)
2-3 tbsp chopped herbs (parsley, chives, dill, or basil are good)
Salt and pepper to taste
Directions
Boil or Instant Pot cook your potatoes.
To boil: toss potatoes into large pot of boiling water and cook until soft, about 20-30 minutes. Check with a knife at 20 and then in 5 minute increments to prevent overcooking.
To pressure cook: using the rack insert, add 1 cup water to inner pot of your Instant Pot or similar electric pressure cooker and set to pressure cook on high for 9-10 minutes, depending on the size of your potatoes. Do a natural release until all the pressure is released.
Toss the warm potatoes with the white wine and let them sit. If you prefer not to use alcohol, you can use vegetable stock here.
Mix together the remaining ingredients, making a vinaigrette. Mix into the potatoes. Let sit for 5 minutes, then toss in the minced herbs.
Add salt and ground pepper to taste. Serve warm or at room temperature.
Notes
Not all olive oils are created equal. Some lower quality olive oil can have a sharp taste that is better for cooking vs. dressing. We cook with oil often, so I get mine at Costco and it isn’t the greatest for dressings. However, I also buy avocado and grapeseed oils there and they can be great in a recipe where you don’t want the flavor of the oil to overwhelm the taste of the dish. I used half olive oil and half grapeseed here.
With the herbs, you can customize the flavors. I was making this to use in another recipe - my fish-free nicoise salad - so I went for milder herbs parsley and chives, but I love dill and basil so those make a great potato salad too. The warm potatoes release the oils from the herbs and make this potato salad so fragrant.
It’s a great, more refined variation of potato salad that is great for a party, barbecue or family dinner, and a great egg free version since it doesn’t use traditional mayo or include eggs in the recipe.
