About This Recipe:
Summertime BBQs are not complete without a side of good old potato salad. Classic American potato salad is of course delicious, but if you want something that is lighter, dairy free, and can last for hours without refrigeration, this French potato salad is the best alternative. The dressing is super flavorful, tangy, and still a bit creamy, so I don’t even miss the mayonnaise.
I use a mix of red skin and yellow potatoes because I like the contrast (I think the yellow potatoes are sweeter and have a more buttery texture,) and it makes for a nicer presentation. I suggest layering the potato salad instead of tossing it with the dressing so that the potato slices do not break apart or get mushy. You can eat the potato salad immediately at room temperature, but I prefer letting it sit in the refrigerator for a few hours so that the dressing really blends together and gets absorbed into the potatoes.
Ingredients (6 servings)
-1 lb red skin potatoes
-1 lb baby yellow potatoes
-1 large shallot, finely chopped
-2 garlic cloves, minced
-3 tbls olive oil
-2 tbls Dijon mustard
-2 tbls red wine vinegar
-1 tbl apple cider vinegar
-1 tbl lemon juice
-1 tbl agave syrup
-1/4 cup fresh dill, finely chopped
-1/4 cup fresh parsley, finely chopped
-Salt and pepper
Instructions (25 minutes)
1. Slice the potatoes into 1/4 inch rounds. In a large pot, bring salted water to a boil and cook the potatoes for about 12-15 minutes until they are fork tender. Drain well and set aside.
2. In a bowl, whisk together all of the dressing ingredients.
3. In a large serving dish, layer the potato slices and spoon some dressing over each layer.