Recipe | "French Potato Salad" by AR | WWN Rockport, Texas | Your Community Newsletter WWN Rockport, Texas | Your Community Newsletter: Recipe | "French Potato Salad" by AR

0 Recipe | "French Potato Salad" by AR

I made these potatoes for some friends last week, and almost everyone had a second helping. It's super simple to make even if you're not much of a chef. I'm not quite sure why this salad is called "French"...I adapted this recipe from a friend who use to have me over for dinner now and again when we lived closer...and I would always beg her to make this! I could never get enough. Enjoy! - AR

Roasting the Potatoes / Directions:

Buy 1 bag of small new red potatoes. You can also use small golden potatoes, but I think the red ones are a little prettier. Cut the potatoes into bit-size halves or quarters, depending on the size of the potatoes, and place them in a large, clean bowl. Drizzle about 2 Tablespoons of Olive Oil (Virgin or Regular) over the top of the potatoes in the bowl. Next sprinkle about 1/4 of a teaspoon of kosher salt over the top. Toss the potatoes in the bowl until all of the potatoes are covered with oil and salt.

Next, pour the potatoes into a large baking or roasting pan so that they lay in 1 row (this is important for browning). Be sure that the pan you choose is deep enough to accommodate a little bit of liquid that will come out of the potatoes. Roast the potatoes at 400 degrees for approx 30-45 minutes or until the sides of the potatoes are golden brown. Be sure to turn the potatoes at least 2 times during the cooking time so that all sides get brown and tasty. Next, take the potatoes out of the oven and let cool uncovered for approx 10 minutes or until they are still warm, but not extremely hot.

The Dressing:

The potatoes are going to be mixed in warm to a bowl containing this dressing. The warmth from the potatoes heats up the dressing just slightly so that in the end all the ingredients are the right temperature.

In a large bowl mix the following:
  • 3/4 Cup Mayo (I actually use the olive oil mayo by Hellmans) 
  • 1 Tbsp Dijon Mustard
  • 1/4 Tbsp Fresh Black Pepper (Since the potatoes are salted, only use more salt if necessary after mixing all ingredients and tasting)
  • 1/8 Tbsp Garlic Powder (or use fresh if you like)
  • 1/8 Onion Powder
  • 1 Small Shallot Very Finely Diced (or grated)
  • 1 Tbsp Fresh Rosemary, 1 Tbsp Fresh Dill, Finely Chopped (or whichever fresh herbs you love and have on hand.)
Finally, whisk all the ingredients above in a large bowl until things are incorporated. Pour in the warm potatoes and stir gently until all the potatoes are covered. Voila! Time for dinner! :)

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