I have been making this French Potato Salad since the 4th of July. The recipe came about after having a friend’s version over the long weekend. It was amazing. What did I do? Well, I came home and began recreating it with the Chez Us touch. Long lives the French Potato Salad recipe!
We have been eating it often so much so 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 is just different. It is great on its own and even better with a big juicy burger.
I think the key to really making the most of this recipe is to let the flavors mingle before eating. That being said, I usually make it early in the day and let it sit in the refrigerator for at least 4 hours, if not overnight. As I mentioned earlier, I also like the ease of this recipe. I simply cook the potatoes and eggs together. I also let the potatoes really dry before mixing with the other ingredients, this step produces a non-watery salad. Otherwise, chop, dice, mince, and mix. It really is that simple!
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- 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
- 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. Cook until the potatoes are fork tender – it took about 20 minutes with the size of potatoes I had.
- Drain into a colander.
- Rinse both the eggs and 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.
- Dice the eggs.
- Gently fold in the olives, diced eggs, 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.