French Potato Salad
A tasty tangy potato salad that's lighter than the traditional creamy versions. This French potato salad recipe has clear and crunchy flavors and no mayonnaise dressing nor eggs.
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Servings: 2 people
Ingredients
- 1 pound potatoes small and different colors
- salt
- 1 stalk celery
- 1 tablespoon parsley
- 1 tablespoon capers
- 2 tablespoons dill pickles
Vinaigrette
- 1/2 tablespoon Dijon mustard or whole grain
- 1/2 clove garlic smashed or garlic paste
- 1 tablespoon vinegar white wine or apple cider
- 2 tablespoons olive oil
- salt & pepper
Instructions
- Wash the potatoes, but do not peel them. (NOTE 1)
- Add potatoes to a saucepan with of water and salt and cook the potatoes until they are fork tender. Depending on the size, this will take about 5-7 minutes.
- Drain and allow them to cool. Then cut the potatoes in half or quarters, depending on the size.
- Cut the celery and the pickles in tiny pieces and finely chop the parsley.
- Transfer potatoes, celery, pickles, capers, and celery to a bowl.
- Mix the vinaigrette by mixing mustard, garlic, vinegar, salt & pepper. (NOTE 2)
- Pour the vinaigrette over the salad and mix by folding vinaigrette into the salad until all is covered. Do not mix longer than necessary.
Notes
- My preference is to not peel the potatoes, because of 3 reasons.
- It will add color to your salad
- It will add fiber to your salad
- It will keep the potato from breaking apart
- If the vinaigrette is too tangy, too sour, please add some honey or maple syrup.
Nutrition
Calories: 135kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 289mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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