French Potato Salad

Nov 9, 2011

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Course
Side Dish

Ingredients

  • 1 pound small white potatoes
  • 1 pound small red potatoes
  • 1/4 cup white wine
  • 1/2 pound French green beans
  • 1/2 cup capers
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 10 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons thyme

Instructions

  1. Bring a large pot of salted water to a boil and cook the potatoes for 20 to 30 minutes, until cooked through.
  2. While the potatoes are cooking, blanch the green beans in boiling salted water for 3 to 5 minutes, until barely tender.
  3. Drain and immerse in ice water to stop them from cooking.
  4. Drain again.
  5. When potatoes are cooked through, drain and cut in half or quarters.
  6. Place in a large bowl. Toss gently with the wine and allow to soak into the potatoes.
  7. Combine the vinegar, mustard, 1⁄2 teaspoon salt and pepper in the olive oil and whisk.
  8. Add the vinaigrette to the potatoes.
  9. Add the green beans, capers, tomatoes, red onion, olives, fresh herbs, 1 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and toss.
  10. Taste, adjust seasoning and serve cold or at room temperature.

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