This is a healthier alternative to potato salad made with mayonnaise– perfect for transporting to potlucks. It’s very versatile, because you can adjust the herbs to those that you like best.
I so love potatoes in just about any size, shape or form. I’ve posted two versions of German potato salad, and traditional potato salad. This salad is a hybrid of German potato salad, because there is no mayonnaise. Hence, less calories!
I was inspired to make this salad, because I had chives that were growing like gangbusters. I also had chervil that grew to bigger proportions that I imagined it could, and I’ve also discovered that tarragon grows like weeds! I happen to love tarragon, though some people find it over-powering.
I’ve made this recipe before, but this time I made a few adjustments:
I adjusted the herbs to be tarragon, chives, and chervil. While I love scallions, I also used shallots– because I had a lot of them, and I love them. For those of you with a keen eye, I used all Yukon Gold Potatoes– because that’s what was in my fridge. You can, of course, add fresh green beans– blanched, because I like the crunchiness of them. I think this is a very versatile recipe. Oh, I didn’t have champagne vinegar, but I I used white wine vinegar instead.
TASTING NOTES: A mayonnaise-free potato salad is a delicious alternative. I liked the tang of the vinegar and the fresh herbs.
Mayonnaise Free French Potato Salad
Ingredients
- 1 pound small white boiling potatoes NOTE: I used all Yukon Gold Potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar I used white vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons olive oil
- 1/4 cup scallions minced (white and green parts); or use shallots
- 2 tablespoons fresh dill minced
- 2 tablespoons flat-leaf parsley minced
- 2 tablespoons fresh basil leaves julienned
Instructions
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
- Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
- As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl.
- Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
- Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.
- Serve warm or at room temperature.
Notes
Ooohhh la la Deb!
I love that potato salad.
Get back in the kitchen lady!
I forget about recipes often. I have many to blog about, maybe I'll manage to get one posted tonight.
In the meantime, I have meatloaf in the oven and I'm using your techinique of baking it on a rack. I'll let you know how it turns out!
I love when I remember a forgotten recipe. Enjoyed your trio of fresh herbs in this salad. Also like the idea of a green bean crunch.
What a lovely potato salad – I love all the fresh herbs and that you used shallots!
This looks great! I love side dishes and potato salad in the summer is always a hit. I will give it a try.
Oooooh Deb I just love potato salad and this one looks a winner with all those fresh herbs!
I'm ready for the picnic – that potato salad is perfect for a lovely summer day!
I love French potato salad, and this recipe looks like a beauty. Yes, I do forget what I've made (and a lot of other things, too).
Thanks for stopping by my blog, Debby. I will get my email added soon.