Forget the mayonnaise and reach for the olive oil. This version of potato salad is as comfortable in the Dordogne as Dallas. And with the addition of Dijon, tarragon and capers it’ll remind you of the delicious iconic French sauce, gribiche.
French Potato Salad
- 3 pounds small potatoes (red, fingerling, Yukon Gold, etc.)
- 4 eggs, hard-boiled and coarsely chopped
- 2 tablespoons plus 1/2 cup olive oil (divided use)
- 2 cups green onions, (white and green parts), thinly sliced (about 4 large green onions)
- 6 cloves garlic, mashed and chopped
- 2/3 cup white wine
- 3 tablespoons Dijon-style mustard
- 2-3 tablespoons capers
- 4 tablespoons or more fresh basil, tarragon, or parsley, coarsely chopped
- 2 teaspoons salt, to taste
- 1 teaspoon freshly cracked coarse black pepper (coarse), to taste
- You know how to hard-boil eggs, so we’ll skip that step.
- Scrub the potatoes and put them in a saucepan with water to cover. Bring the water to a boil, reduce the heat, and cook the potatoes until they are just tender and can be pierced with a fork, about 20 minutes. Drain immediately and let cool slightly.
- Heat 4 tablespoons of the olive oil in a small pan. Add the scallions and onion, toss, then cook for about a minute over medium-high heat. Add the garlic, toss to mix for about 30 seconds, then remove the pan from the heat.
- Coarsely chop the potatoes into 1/2-inch pieces. Put the pieces in a large mixing bowl, pour the wine and 1/2 cup olive oil over them, and toss gently. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Add the chopped eggs for the last few folds. Taste the salad and add more seasonings as you like. Serve at room temperature.