Easy recipe for herbed French potato salad with no mayonnaise - gluten free and vegan

Herbed French Potato Salad

April 16, 2014 by Michelle

Once again, our PTO offered up dinner for the teachers at our school during conferences – since they’re there from 8am until well after 9pm on these nights with little to no break, it’s the least we can do for them. In addition to the Mexican themed night where I made my Mexican sheetcake brownies and elotes, there was also a French themed night. When they asked for a French potato salad, I knew that was where I was going to provide my contribution.

I love potato salad, but only in small doses because it tends to be so rich and filling. The exception for me is French potato salad which isn’t flavored with mayonnaise or anything quite so heavy. Instead it relies on wine and vinegar, along with a bit of olive oil for its dressing. It isn’t quite so rich, and this I can sit and eat happily until I fall into a carb coma.

The fact that it’s easy to make and comes together quickly means that this is one of those dishes that I’ll throw together when I decide last minute to host a barbecue at my house or when I need to make a dish for a ton of people, like for our teachers. The recipe easily doubles to use a full five pound bag of potatoes, but I usually make just half a bag and it serves plenty.

Easy recipe for herbed French potato salad with no mayonnaise - gluten free and vegan

Best of all, this is a recipe that is vegan and gluten free, meaning it’s a great dish to serve in company or when you are around those with an allergy. While that wasn’t my mission when I played around with this recipe, it is certainly a benefit I take advantage of, given the number of people I know with various food issues.

When I’m making my potato salad, I don’t peel my potatoes, as I’m using a thin-skinned potato like a new potato or another waxy potato like my favorite red potatoes. I love that many bags of potatoes sold in my grocery store now list whether they are waxy or starchy and what they are best used for. In this potato salad, you definitely want to go for waxy.

Herbed French Potato Salad

Ingredients:
2 1/2 lbs waxy potatoes
2 shallots, minced
3 T dry white wine (not a cooking wine but one you will drink once you’ve used this little bit)
1/4 c white wine vinegar
3 T parsley, chopped
1 T chives, chopped
1/4 c extra virgin olive oil
salt and pepper, to taste

Directions:
Place a large pot on your stove and fill about halfway with cold water and add 3 T salt. Wash your potatoes, and slice them into 1/4 inch slices. For the larger potatoes, cut the slices in half so they will comfortably fit in your mouth when enjoying the potato salad. As you cut, place the slices into the water to prevent them from turning brown.

Potatoes sliced for Herbed French Potato Salad

Once you have all your potatoes in the water, bring the water to a simmer. Let your potatoes simmer for 3-4 minutes. Check them to see if they are cooked enough – you want potatoes that aren’t raw still but haven’t gotten too soft, just like your pasta. Once they are cooked, drain your potatoes and immediately add them to your bowl. Cover with a second bowl or tin foil while you prep your veggies.

Peel and mince two shallots and add to your bowl with the potatoes, then cover again. Chop your chives and parsley, and set them aside.

Chopped herbs for French potato salad recipe

Add your white wine and the vinegar to the potatoes and stir carefully so you don’t break up the potatoes. Make sure you do this while your potatoes are still hot so they absorb the liquids and the flavor you are adding. Let this sit, covered, for ten to fifteen minutes, stirring periodically.

Adding ingredients to French potato salad

Add the parsley and chives, as well as salt and pepper to taste and stir again. Drizzle in your olive oil and stir one last time. Taste test and decide if you need to add more salt, pepper, vinegar or olive oil.

Serve immediately, or refrigerate and serve the next day. This is, of course, a salad that only gets better the second day. And since it has no mayonnaise in it, it is perfect for a summer afternoon cookout.

Herbed French Potato Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: Serves 8-10

Herbed French Potato Salad

Super easy potato salad meant for summer - no mayonnaise - and much lighter than American or German potato salads. Better yet, it is gluten free and vegan for those with food allergies.

Ingredients

  • 2 1/2 lbs waxy potatoes
  • 2 shallots, minced
  • 3 T dry white wine (not a cooking wine but one you will drink once you've used this little bit)
  • 1/4 c white wine vinegar
  • 3 T parsley, chopped
  • 1 T chives, chopped
  • 1/4 c extra virgin olive oil
  • salt and pepper, to taste

Instructions

  1. Place a large pot on your stove and fill about halfway with cold water and add 3 T salt. Wash your potatoes, and slice them into 1/4 inch slices. For the larger potatoes, cut the slices in half so they will comfortably fit in your mouth when enjoying the potato salad. As you cut, place the slices into the water to prevent them from turning brown.
  2. Once you have all your potatoes in the water, bring the water to a simmer. Let your potatoes simmer for 3-4 minutes. Check them to see if they are cooked enough - you want potatoes that aren't raw still but haven't gotten too soft, just like your pasta. Once they are cooked, drain your potatoes and immediately add them to your bowl. Cover with a second bowl or tin foil while you prep your veggies.
  3. Peel and mince two shallots and add to your bowl with the potatoes, then cover again. Chop your chives and parsley, and set them aside.
  4. Add your white wine and the vinegar to the potatoes and stir carefully so you don't break up the potatoes. Make sure you do this while your potatoes are still hot so they absorb the liquids and the flavor you are adding. Let this sit, covered, for ten to fifteen minutes, stirring periodically.
  5. Add the parsley and chives, as well as salt and pepper to taste and stir again. Drizzle in your olive oil and stir one last time. Taste test and decide if you need to add more salt, pepper, vinegar or olive oil.
  6. Serve immediately, or refrigerate and serve the next day. This is, of course, a salad that only gets better the second day. And since it has no mayonnaise in it, it is perfect for a summer afternoon cookout.
https://www.honestandtruly.com/herbed-french-potato-salad-recipe/

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