Potato Salad à la Française

I've eaten many potato salads, but I truly have to say that I prefer potato salads with the use of a vinaigrette instead of  mayonnaise.  This recipe is based on one of Ina Garten's recipes.  It includes ingredients such as garlic and parsley, which our family enjoys eating, and reminds me of my mother's food choices when she was growing up in France.  Hope you enjoy it as much as we do.

 

Potato Salad à la Française

2 - 3 pounds potatoes (5-8 medium sized potatoes)

4 tablespoons vegetable stock (chicken stock can also be used)

3 tablespoons Balsamic vinegar

1/2 teaspoon Dijon mustard (dry mustard can also be used)

½ to 1 teaspoons salt (depending on your taste)

3/4 teaspoon freshly ground black pepper

10 tablespoons extra virgin olive oil

1/4 cup minced scallions (white and green parts)

2-4 cloves of garlic

¼ - ½ cup capers

1 green pepper diced

2 tablespoons minced flat-leaf parsley

2 tablespoons  fresh basil leaves chopped

• Potatoes need to be cooked; this can be done in two ways.  They can be cooked in a pot of boiling water which will take 20 to 30 minutes or until cooked all the way.  Or the potatoes can be cut to size ahead of time and steamed.  I’ve done it both ways.  I do not peel potatoes.

• Toss gently with chicken stock. Allow the stock to soak into the warm potatoes before proceeding.

• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to thicken.  I prefer to use my Braun hand mixer.

• Add the vinaigrette to the potatoes. Add the green onions capers, diced green peppers and herbs,  parsley, basil, salt, and 1/2 teaspoon pepper and toss.

• Serve at room temperature or chilled for at least 2 hours in refrigerator.

Makes enough for 6 people
Preparation time: 30-45 minutes

Garlic Facts                                                                                           

Garlic is part lily or Allium family and is known to be the most pungent member.  Other members of this family include onion, chives and leeks.  History shows that it has been used not only for its culinary properties but also for its medicinal benefits.  It is a wonderful addition to your foods as it adds taste, aroma and added nutrition to your dish.  Garlic is a good source of manganese, vitamin B6, Vitamin C and selenium among other good things.  Garlic can also be used to draw out toxins with the preparation of poultices; it can also be prepared in the form of garlic oil for ear infections.  According to WHFoods, garlic is able to lower blood triglycerides and total cholesterol, even though this reduction can be moderate (5-15%).  These are just a few of garlic’s medicinal benefits. Please be sure to research more of garlic's wonderful medicinal properties.

My mother and grandmother always included parsley in their salads along with garlic.  Although parsley has many nutritious benefits, it is also known to help neutralize the odor of garlic.  I’m assuming this was used in their home country of France.  Garlic can be taken in other forms such as garlic tablets and garlic powder.  We usually double or triple whatever is asked in recipes and try to include it in our food preparation every day.

I'm currently taking herbal classes with the School of Natural Healing and I'm working towards the master herbalist degree.  An important note that I learned is that garlic acts like an antibiotic.  Eating four cloves of garlic will equal to one dose of antibiotics.  Something to remember if you feel you are getting ill.

Click here  to view the Family Herbalist Course to learn more of this class which is available from School of the Natural Healing.  Both my 14 year old daughter and I have taken this class.  You will save $100 by going through our affiliate program.  We do appreciate your support.

This recipe is shared with:
Monday Mania at The Healthy Home Economist
Tuesday Twister at GNOWFGLINS
Hearth 'n Soul at A Moderate Life
Real Food Wednesday at Kelly the Kitchen Kop  
Pennywise Platter at The Nourishing Gourmet
Fight Back Friday at Food Renegade



Who has tried making potato salad using sweet potatoes? I'd love to hear your recipes and if you have links please share in the comment section.