Home salad recipe French Style Potato Salad Recipe

French Style Potato Salad Recipe

by Krishkarthik

French Style Potato Salad, a quick tossed potato salad with rich red wine vinaigrette and fresh mixed herbs to make this interesting baby potato salad. Served best with a soup and garlic bread.

Cuisine: Continental

Course: Side Dish

Diet: Vegetarian

Prep in:10M

Cooks in:10M

Total in:20M

Makes in:4Servings

French Style Potato Salad Recipe Ingredients

250 grams Baby Potatoes

1/2 cup Spring Onion Bulbs , finely chopped

2 tabsp Spring Onion Greens , finely chopped

2 tabsp Spring Onion Greens , finely chopped

2 tabsp Parsley leaves , finely chopped

For the dressing

3 tabsp Extra Virgin Olive Oil

1 1/2 tabsp Red Wine Vinaigrette

2 tabsp Dijon Mustard

1 tasp Whole Black Pepper Corns , crushed

Salt , to taste

How to make French Style Potato Salad Recipe

  1. To begin making the French Potato Salad Recipe, prep all the ingredients and keep ready.
  2. To boil the baby potatoes, wash the potatoes well and place them in a pressure cooker along with ½ cup of water along with a teaspoon of salt.
  3. Pressure cook the baby potatoes for 2 whistles and turn off the heat. Allow the pressure to release naturally.
  4. Once the potatoes are boiled, drain off the excess water and allow the potatoes to cool.
  5. When the potatoes have cooled, cut each potato into two halves keeping the skin on. You can optionally remove the skin as well. Refrigerate the potatoes for an hour before tossing it along with the dressing.
  6. To make the dressing, in a small mixing bowl, combine the olive oil along with the red wine vinaigrette, salt, dijon mustard and crushed black pepper. Whisk well to combine and set aside.
  7. Place these cut, boiled baby potatoes in a large mixing bowl and add in the chopped spring onions and the freshly made dressing and allow it to refrigerate for at least 20 minutes before serving to ensure the potatoes soak in all the flavours.
  8. To serve the French Potato Salad Recipe, toss in the fresh herbs – spring onion greens, parsley and dill leaves.
  9. Toss well and serve chilled.