A little while back, I read an article highlighting Julia Child’s home in Provence and the fact that it was for sale. An interested buyer had come forth, and as I perused the photos of the home, I enviously wondered who would be the lucky person to live in that home.
French Potato Salad
Fortunately, the buyer has decided to rent out the home to interested tourists, which means there’s a chance that one day, each of us might have the opportunity to stay in Julia’s beautiful, historic home.
Wouldn’t that be a dream? Kind of like this French potato salad, which is a spin off of Julia Child‘s and Jacques Pepin‘s recipe.
I love the rustic, simple approach that the two take towards French potato salad. You don’t have to peel the potatoes, chop them into fine pieces, or use any heavy dressings.
A simple drizzle of olive oil, some dijon mustard, and a good grind of sea salt and freshly ground pepper is all you need. You get tons of flavor from some quickly sautéed scallions, garlic, and red onions.
I left out the white wine she uses because I prefer the flavor without it, and I incorporated some of the freshness of spring by swapping out green beans in favor of roasted asparagus.
To turn this French potato salad into a meal rather than just a side, I added some hardboiled eggs. I thought it to be a very French thing to do, plus don’t eggs and potatoes just go so well together?
I can’t tell you how tasty this French potato salad is. It’s fresh, yet hearty and warm, and it’s positively addictive. Since I’m a big fan of goat cheese, I crumbled some on top while the salad was still warm, which only made the cheese creamier and more sensational.
Whether you make this as a side or main dish, it’s sure to be a favorite among your family and friends.
French Potato Salad
A gourmet potato salad made with hardboiled eggs and a delectable dijon dressing.
Ingredients
- 1.25 lbs baby potatoes
- 1/2 lb asparagus stalks
- 1 clove garlic, minced
- 1/4 cup chopped scallions, white and green parts
- 1/4 red onion, sliced thinly
- 1/8 cup + 2 tbsp olive oil, separated
- 2 1/2 tsp dijon mustard, or to taste
- 1 tbsp chopped basil, chives, and/or tarragon
- 2 radiches, sliced thinly
- sea salt and freshly ground pepper, to taste
- 2 eggs, hardboiled
- 1 oz goat cheese, optional, crumbled
Instructions
- Wash potatoes before placing them in a quart-size saucepan. Fill the pan with enough water to cover the potatoes and reach about 1/2" higher than the potatoes. Bring to a boil over high heat, then reduce to medium-low. Cook until they're fork-tender.
- Meanwhile, rinse your asparagus and pat dry. Trasnfer to a foil-lined baking sheet, then drizzle 1 tbsp of olive oil all over the asparagus. Sprinkle the asparagus with some sea salt. Broil for approximately 3-5 minutes, until they're tender. Remove from the oven and temporarily set aside.
- In a small saucepan, warm 1 tbsp of olive oil. Add the minced garlic, scallions, and red onion, and sauté for about 1 minute (just to get the veggies warm and cook the garlic).
- Once the potatoes are cooked, slice them in half. If they're on the larger side, you can cut them into quarters. Place the potatoes in a large bowl.
- To the bowl, add the sautéed veggies, roasted asparagus, and chopped basil. Drizzle the 1/8 cup of olive oil (or more if you desire) over the potatoes and veggies. Add the dijon mustard, along with salt and pepper. Gently toss the ingredients together to combine everything and mix the mustard in well.
- Plate the salad, then garnish with sliced radiches and the hardboiled eggs (which you can slice in half and add a pinch of salt to as well).
Nutrition Information:
Yield: 2 Serving Size: 2 ServingsAmount Per Serving: Calories: 381
Briana says
This looks so good! It’s like a little nicoise potato salad.
Briana
http://www.youngsophisticate.com
Beeta @ Mon Petit Four says
Thanks, Briana! That’s exactly what this salad looks like 😉
Marissa says
This is, hands down, the most inviting potato salad I have ever seen. I have a feeling it will be making MULTIPLE appearances at get togethers and on our kitchen table as the weather warms up.
Beeta @ Mon Petit Four says
Thank you so much, Marissa!! You are too kind my dear <3 Hope you enjoy!
Karrie/TastyEverAfter says
Okay, I had to pin and FB this as soon as I clicked on it because it is one yummy and beautiful looking post!!! I can’t wait until summer and BBQs so I can make this, serve it to everyone, then step back and let the compliments come my way. lol! Seriously, thanks for posting this recipe and let’s all go stay at Julia’s house 🙂
Beeta @ Mon Petit Four says
Thanks so much, Karrie! You will definitely be getting compliments, and make sure you make extra for yourself to enjoy too! 😉 I am down for the Julia trip! :p
Bryan Henry says
This is just up my alley, I try to eat meatless on weekdays to make up for my bad weekend feasting . I thank you very much!
Beeta @ Mon Petit Four says
Hi Bryan! Thanks so much for stopping by and sharing your kind words. I hope you enjoy this as much as I did 😀
Aysegul Sanford says
I can never say no to a good old potato salad. And the French spin on this one looks so appetizing. I love how you styled it as well. <3
PS: I wish with all my heart that one day you’ll get a chance to spend some time in that house. XOXO
Beeta @ Mon Petit Four says
Thank you, Aysegul! You are so sweet; I’ll be praying and wishing with you too LOL! Thanks again, my dear <3