November 21st, 2024
Recipes
French Potato Salad (No-Mayo)
Valentina P
- Difficulty
•
- Time 30"
The best French Potato Salad made with olive oil instead of mayo! The mayo-free sauce makes this potluck perfect, and also livens up the flavors with its notes of mustard, vinegar, and shallot. Plant-based and lower-carb options in the notes too.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 1 pound baby yukon gold potatoes or red-skin potatoes
- 1/2 pound green beans or asparagus, trimmed
- 6 hard-boiled eggs (vegan, Note 1)
- 1/4 cup fresh parsley, chopped (or .5 teaspoon dried)
- 3 tablespoons shallot, finely chopped Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 tablespoon whole grain mustard
- 1/2 teaspoon salt
- black pepper, to taste
Instructions
- Step 1: To hard-boil the eggs, bring a pot of water to a boil. It should be filled with enough water to cover the eggs by an inch or more. Once the water is boiling, use a skimmer to gently add the eggs to the water. Boil the eggs for 10 to 12 minutes. After boiling, drain and rinse them under cold water and place them in a bowl of ice water. Leave them in the ice bath for a few minutes. Drain and peel the eggs.
- Step 2: Place the potatoes in a large pot with enough water to cover the potatoes. Bring to a boil over high heat and continue to boil until the potatoes are just fork-tender, about 15 minutes. Add the green beans to the pot and cook for another 1 to 2 minutes. The green beans should remain crisp and bright green. Drain and rinse the potatoes and green beans under cold water. Set aside.
- Step 3: Meanwhile, stir together the vinaigrette ingredients. Chop the shallots and fresh parsley, if using.
- Step 4: Chop the potatoes, eggs, and green beans into bite-sized pieces. Place all of the ingredients in a mixing bowl and pour in the vinaigrette. Toss to combine. Taste and adjust seasonings as desired. I recommend letting the potato salad refrigerate at least a few hours to marinate in the vinaigrette.
- Serve: Enjoy. This potato salad can be eaten warm or cold.
Recipe Notes
Note 1: No eggs? Use 1 cup of halved or quartered cherry tomatoes. Note 2: Want to make this lower-carb? Try using 1 pound of cauliflower florets, rutabaga, or celery root in place of the potatoes. Boil the vegetables until they are tender and use in place of the potatoes.
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What you should eat next
French Potato Salad (No-Mayo)
PT30M 1 pound baby yukon gold potatoes or red-skin potatoes 1/2 pound green beans or asparagus, trimmed 6 hard-boiled eggs (vegan, Note 1) 1/4 cup fresh parsley, chopped (or .5 teaspoon dried) 3 tablespoons shallot, finely chopped 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar (or apple cider vinegar) 1 tablespoon whole grain mustard 1/2 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
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