We are officially five days away until the official start of summer, but that doesn’t mean we haven’t been jumping the gun a little and pretending that it’s actually summer/making all our favorite cook-out foods!
Memorial Day is the official start of the summer anyway, right?
What I love about summertime eating is that it’s simple food that has big flavor and big appeal with family and friends. Hamburgers, hot dogs, big tossed salads, watermelon wedges, and various cold salads.
As a foodie, I love big outdoor spreads that allow me to visit with friends and family and the ability to graze for hours.
As a RD2Be, all I can think about is that the mayo-based potato salad has been sitting out in the sun for a while and it’s starting to worry me…
But fear not! Your park picnics and backyard soirees don’t have to be potato salad-free – just swap your traditional potato salad with an equally delicious (and much more picnic-stable) French Potato Salad.
And it’s just as easy to make. This is my adaptation of Martha Stewart’s Potato Salad Vinaigrette from her “The Martha Stewart Cookbook”.
It starts with some small new potatoes that have been boiled until fork tender and drained well.
I’m using red new potatoes, but white new potatoes work too. Or, if you can find them, the tri-colored new potatoes (with awesome purple potatoes) are a fun twist.
While the potatoes are still piping hot, carefully slice them in half (or in quarters if they are especially large).
And then drizzle the hot potatoes with some good white wine. If you don’t like wine or want to serve this dish to the kiddos, you can totally leave this out!
Then all that’s left is to whip up the dressing.
In a container with a tight-fitting lid, add in olive oil, red wine vinegar, Dijon mustard, finely minced shallot, finely minced dill, salt, and pepper. Shake vigorously to combine.
And pour over the potatoes. Toss everything together.
And voila! Perfect French Potato Salad for your next picnic or backyard get-together. Long-live summertime eats!
So, what’s your favorite outdoor dish? Let me know!
Your potato salad makin’ friend,
- 1½ pounds new potatoes, scrubbed well
- 3 tablespoons good white wine
- 4 tablespoons olive oil
- 1½ tablespoons red wine vinegar
- 1½ teaspoons Dijon mustard
- 1 medium-sized shallot, minced finely
- 2 tablespoons chopped dill
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Place potatoes in a large pot and cover them with cold water. Bring potatoes to a boil and cook until they become fork tender but don’t start to break apart, about 8-10 minutes. Drain potatoes.
- Cut potatoes in half (or into quarters if they are larger) and place into a bowl. Drizzle potatoes with wine and toss gently to coat. Set aside.
- In a container with a tight fitting lid, combine olive oil, vinegar, Dijon mustard, shallot, dill, salt, and pepper. Shake vigorously to combine. Pour dressing over potatoes and toss to coat. Taste for seasoning and add additional salt/pepper as needed.
- Serve immediately or pop into the fridge and serve later (tastes great warm or cold!).