French Potato Salad

Last night I had an outdoor party to go to and I prepared both chocolate cream pie and what I like to call French Potato Salad. The reason I call it "French" is because I took the famous French salad, Salade Nicoise, and pared it down, leaving only the green beans and potatoes remaining. I then combined those two ingredients with the traditional American dressing but added more flavor with two different kinds of mustard, parsley, and shallot. I consider this potato salad the elegant French cousin of American potato salad.

French Potato Salad

2 1/2 lbs red potatoes, or other waxy potatoes, cut into bite-sized chunks
1 lb fresh green beans
1 shallot, minced
1/2 cup light mayonnaise
4 tbsp red wine vinegar
1 tbsp coarse-ground mustard
1 tbsp Dijon or spicy brown mustard
1 tsp sugar or sugar substitute
1/4 cup minced fresh parsley (other fresh herbs may be used too, like dill or tarragon)
salt and coarse-ground black pepper, to taste

1. Add cold water and salt to a large pot. Add the potatoes to the pot and set it over high heat. When the water begins to boil, reduce the heat to a simmer and place a lid on the pot. Allow the potatoes to cook until they are fork tender but not mushy, about 15 minutes. Once they are done cooking, drain and rinse them thoroughly in cold water and allow them to cool and drip dry for about 10 minutes.
2. Meanwhile, trim the green beans and cut them on a bias into bite-sized pieces. Add them to a medium saucepan of boiling salted water to blanch for about 3 minutes or until they are tender-crisp. Optionally, you can add them to the potatoes in their last 3 minutes of cooking. Once they are done cooking, rinse them in cold water and allow them to cool and drip dry for about 10 minutes.
3. In the bottom of the salad bowl, blend the shallot, mayonnaise, vinegar, mustards, sugar, parsley, and some salt and pepper. Gently fold the potatoes and beans into the dressing. Allow the salad to sit in the refrigerator at least 1 hour before serving; toss before serving.

Servings per recipe: 10
Per serving:
Calories: 148
Fat: 4.5 g
Saturated fat: 0.7 g
Cholesterol: 3 mg
Sodium: 111 mg
Carbohydrates: 24.9 g
Fiber: 3.8 g
Sugar: 2.8 g
Protein: 3.5 g

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