This recipe for French Potato Salad has been on repeat since the 4th of July. This recipe was inspired by a friend who makes something similar. Her recipe is amazing but I made it better. After the long weekend, I came home and began recreating it with that special Chez Us touch. Now long lives the French Potato Salad recipe for you to enjoy.
We have been eating it often that I am waiting for Lenny to shout – STOP it! The great thing about this potato salad recipe is not how easy it comes together but rather how light and refreshing it is. Do not get me wrong I am the first to dig into a big bowl of creamy potato salad or even a loaded baked potato salad for that matter but, this recipe is just different. It is great on its own and even better alongside a big juicy burger.
What makes this a French Potato Salad? The lightness of the recipe as it does not incorporate any heavy ingredients that are cream based. Seasonal fresh herbs such as thyme and parsley along with a simple red wine vinegar and little olive oil is all that is needed.
- Make it early in the day or even the night before. The flavors are even better after they have had some time to mingle together.
- Save some cleaning and cooking time by cooking the potatoes and eggs together. Simply remove the eggs after 10 minutes and then let the potatoes continue cooking together.
- Let the potatoes dry a bit before mixing with the rest of the ingredients. This step will help create a non-watery salad. Dressing sticks better to dry potatoes instead of wet ones.
- Large pan for cooking potatoes and eggs.
- Pretty serving dish
Recipe: French Potato Salad
- 2 pounds yukon gold potatoes, skin left on and whole
- 2 eggs
- 2 tablespoons red vinegar
- 1/4 cup olive oil
- 1/4 cup black olives, pitted and diced
- 1/2 cup red onion, diced
- 3 tablespoons, italian parsley, finely minced
- 2 sprigs fresh thyme
- kosher salt, to taste
- fresh cracked black pepper, to taste
- Place the potatoes and eggs into a large pan with cold water. Sprinkle with a little salt.
- Bring to boil over high heat, then lower to simmer. Remove the eggs after 10 minutes and place into a bowl of very cold water.
- Continue to cook until the potatoes are fork tender – it took about 20 minutes with the size of potatoes I had.
- Drain into a colander.
- Since the potatoes under very cold water. Then let sit in the colander for an hour – this step eliminates unnecessary water.
- Cut the potatoes into bite size pieces and place into a bowl.
- Sprinkle the red vinegar over the top of the potatoes and let sit for 15 minutes.
- Peel and dice the eggs.
- Remove the leaves from the thyme stem. Do not chop with the wooded stem. Only use the leaves.
- Gently fold in the olives, diced eggs, thyme leaves, red onion and parsley. Drizzle over the olive oil and fold again.
- Season to taste with salt and pepper.
- Cover and then place into the refrigerator for at least 4 hours or overnight.