French Potato Salad- a piquant mayonnaise-free by Foodie’s Chef Laura Brennan

Name: French Potato Salad- a piquant mayonnaise-free by Foodie’s Chef Laura Brennan
Ingredients: 4-pounds Yukon gold potatoes, medium-in-size; 8 ounces (1/2 pound) ‘haricots verts’ (French ‘skinny’ green beans); 1/3 cup chopped fresh parsley (from a half standard bunch of parsley), washed, dried & chopped; 1⁄2 medium-sized red onion, very finely diced; 1⁄4 cup finely diced celery, from inner tender stalks, about 1 stalk; 4-5 tablespoons mild white wine vinegar, divided; 6 tablespoons extra virgin olive oil (pilus more as needed); 4 tablespoons neutral vegetable or grapeseed oil; 1 tablespoon grainy French mustard (Dijon mustard is OK, it is just a bit sharper in flavor so use half the amount); 1 tiny, tiny, tiny pinch dried thyme leaves; 1 tablespoon chopped chives, fresh or dried; 1⁄4 cup reserved potato-cooking-water; Kosher salt; Fresh ground black pepper; Optional: 1⁄4 cup radishes that have been cut into small chunks and/or 1 tablespoon chopped capers (rinse and pat-dry first)

foodiesmarkets.com

There are many variations of a non-mayo-based potato salad. My family made a ‘German’ version that incorporated crumbled bacon and used the rendered bacon fat as an integral part of the dressing.

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Ingredients

4-pounds Yukon gold potatoes, medium-in-size
8 ounces (1/2 pound) ‘haricots verts’ (French ‘skinny’ green beans)
1/3 cup chopped fresh parsley (from a half standard bunch of parsley), washed, dried & chopped
1⁄2 medium-sized red onion, very finely diced
1⁄4 cup finely diced celery, from inner tender stalks, about 1 stalk
4-5 tablespoons mild white wine vinegar, divided
6 tablespoons extra virgin olive oil (pilus more as needed)
4 tablespoons neutral vegetable or grapeseed oil
1 tablespoon grainy French mustard (Dijon mustard is OK, it is just a bit sharper in flavor so use half the amount)
1 tiny, tiny, tiny pinch dried thyme leaves
1 tablespoon chopped chives, fresh or dried
1⁄4 cup reserved potato-cooking-water
Kosher salt
Fresh ground black pepper
Optional: 1⁄4 cup radishes that have been cut into small chunks and/or 1 tablespoon chopped capers (rinse and pat-dry first)