French Warm Potato Salad
This fresh tasting classic French recipe is simple to prepare and a very flexible side dish. Don’t let the “salad” in the name put you off – it can be served hot or at room temperature making it perfect for buffet style entertaining.
- 2-lbs baby potatoes*
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1/4 cup fresh mint, coarsely chopped
- 2 teaspoon Dijon Mustard
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 scallions, finely chopped
- * Fingerlings potatoes are perfect for this dish if you can get them, otherwise use either baby yukon gold or red potatoes.
- Wash the potatoes and place them in a large saucepan. Fill the pan with enough cold water to cover them. Add 1 teaspoon of kosher salt to the water and heat the pan with the potatoes over a medium high heat until boiling. Once the potatoes are boiling, reduce the heat to medium and simmer the potatoes for about 15 to 20 minutes until the potatoes are just cooked - firm not mushy.
- In a large bowl add the lemon juice, mustard, pepper and the remaining teaspoon of kosher salt. Mix with a whisk until fully incorporated. While you a still whisking the mixture, drizzle in the olive oil slowly so that it emulsifies and the dressing becomes creamy.
- When the potatoes are cooked, drain them and transfer the potatoes to the bowl with the dressing. Add the mint to the potatoes and dressing. With a large spoon, gently mix making sure the potatoes are fully coated in the dressing and the mint.
- Transfer to a clean serving bowl, scatter the scallions on the top and serve either immediately or when cooled to room temperature.
- If you're in a hurry, you may be tempted to fill the potato pan with hot water - Don't! Filling the pan with hot water will cook the outside of the potato faster than the inside.