California Central Coast Recipes
Classic French-Style Country Potato Salad
This is my version of the classic French-style potato salad. Unlike a mayonnaise-based potato salad, this uses a fresh Lemon Vinaigrette
Especially if the potato salad is going to be sitting out in warmer temperatures, this style is much safer to use than its mayonnaise cousin.
To cook the potatoes you can boil them or steam them. Steaming them, in my opinion, is the preferred way since it doesn't water-log them and tends to keep them more firm so that cutting them when they're cooler doesn't cause them to crumble.
To steam them you'll need a steamer insert for one of your stockpots. However, it you're cooking for a crowd and need to use more than 3 pounds or so, most steamers that come with pasta pans and stockpots won't hold that many potatoes, so in that case it's much easier and quicker to just boil them.
In this recipe, I call for you to peel them, however if you like the skins on, you can leave them on. Peeling them is the more formal way to present them. When I'm in a hurry and just making the potato salad for just us, I often leave them on. There are a lot of vitamins in the skins and these potatoes have thin skins so it's not unpleasant to chew.
If you want to add some color to your potato salad, you can also use some blue potatoes for say the 4th of July as I did this year. (See photo.)
Preparation time: 20 minutesCooking time: 25 minutes
8 to 10 medium-sized red or gold boiling potatoes , washed and scrubbed
3 green onions , sliced thinly and chopped using both white and most of green parts.
3 to 4 Tablespoons white wine
3 Tablespoons water
Salt and pepper to taste
1/2 cup Lemon Vinaigrette
1 Clean the potatoes. If steaming, place them in a steamer basket over boiling water, cover with lid and steam for 20 - 25 minutes or until when pierced with a fork, partial penetration is possible.
2 If boiling them, get a stockpot filled half- way up with hot water and set on high to boil. Add potatoes and once the water returns to boil, boil for 20- 25 minutes. When potatoes are tender and you can insert a fork or knife, drain the potatoes and take to work area.
3 Cut the potatoes in half length-wise and cut into small cubes about 1/2 inch wide.
4 Carefully toss the cubed potatoes with the green onions, and sprinkle with salt and pepper.
5 Dribble the potatoes with the white wine and water and gently mix to distribute. Let them sit for about 10 minutes.
6 Dribble the lemon vinaigrette over the potatoes and gently mix to distribute evenly. Correct seasoning by adding more salt and freshly cracked black pepper to taste.
7 Chill until serving time.
Garnish with a little additional chopped green onion sprinkled on top.
This potato salad goes well with chicken, seafood, and sandwiches.