French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

16 Responses to “French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs”

  1. Margarita May 25, 2012 at 3:05 pm #

    I will be making this with my own new potatoes, thank you Natalie!

  2. frugalfeeding May 25, 2012 at 3:27 pm #

    Fantastic – it looks so good. Have you ever tried Jersey Royals? THE best new potato there is. This is in some ways similar to the potato salad I just posted actually🙂

    • foodblogandthedog May 25, 2012 at 3:33 pm #

      LOVE Jersey Royals! Can’t get them here though unfortunately😦 It’s a testament to how good they are that I can still taste them now when you mentioned the name, even though I haven’t had them for years! They don’t need any fancy treatment like this though, just put them in a bowl with butter & salt and dive in!!

      • frugalfeeding May 25, 2012 at 3:34 pm #

        Oh that’s such a shame! They really are fantastic – you’re right, they don’t need fancy treatment but it doesn’t necessarily harm them as long as they aren’t smothered in too much mayonnaise!

  3. sarah May 25, 2012 at 4:19 pm #

    So pretty! We’re heading out to the lake this weekend and this looks like the perfect dish to bring!

    • tony ward May 25, 2012 at 5:13 pm #

      These are amazing guapa !! I will give ’em a go over the weekend

  4. Peter Block May 25, 2012 at 5:13 pm #

    this is beautiful!

  5. tony ward May 25, 2012 at 5:19 pm #

    sorry computer on the blink…if I disappear from view its not me.We are off to a red and black theme party tonight,but the thought of sharing this delicious food with others is not working for me !!party

  6. Chica Andaluza May 25, 2012 at 8:12 pm #

    What a lovely new way to serve a potato salad – will have to look out for those lovely potatoes!

  7. Rufus' Food and Spirits Guide May 26, 2012 at 1:11 am #

    Someone’s gonna love this…. (said/written while singing.)

  8. cookingsgoodsSuzi May 26, 2012 at 2:17 am #

    This is a wonderful side dish and a refreshing new idea for potato salad. Looks good for the holiday weekend.

  9. Three Well Beings May 27, 2012 at 6:18 am #

    This is a wonderfully appealing potato salad. Quite different from the mayo-based. Today’s produce box came with several very nice red potatoes, and I’d already been thinking of a potato salad, so this recipe work beautifully. And yes, the white wine suggestion is welcomed! Debra

  10. peasepudding May 27, 2012 at 6:40 am #

    This is my kind of potato salad, we used to eats similar kind in Frankfurt, now I know how it is made!

  11. Mandy Vellacott May 27, 2012 at 5:48 pm #

    Uh oh – another one I shall be making (and enjoying) next week. am drooling at the thought! thank you xx

  12. Tammy May 28, 2012 at 7:17 pm #

    Oh! and I don’t even like potato salad. This looks lovely.

Trackbacks/Pingbacks

  1. Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom « Cook Eat Live Vegetarian - July 7, 2012

    […] You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad. […]

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