A great alternative to mayonnaise-based potato salads and perfect for picnics and cookouts. I call it "Southern" French potato salad because I've added egg and celery (typical Southern mix-ins) but you can skip them for a more traditional French potato salad.
Course Side Dish
Keyword dijon, potato salad, side dish
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
3pounds yukon gold potatoes
1stalk celeryfinely diced
1small vidalia onionfinely diced
4large hardboiled eggs
4tablespoonsdrinkable white wine
3 tablespoonschicken broth
2 tablespoons fresh dillchopped
Dijon Mustard Salad Dressing
3tablespoonswhite wine vinegar or champagne vinegar
1/2cup + 2 tablespoonsolive oil
PREP THE SOUTHERN FRENCH POTATO SALAD
In a large stock pot add the potatoes and cover with cool water. Heat over high heat until the water comes to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Tip the pot to drain all the water then place the lid on the pot and let the potatoes steam (off the heat) for 10 minutes.
Place the eggs in a small sauce pan and cover with water. Bring water to a boil and cook for 1 minute. Remove from heat and let the eggs sit in the hot water for 10 minutes off the heat. Run under cold water, then peel eggs.
Meanwhile, chop the celery, onions, scallions and capers and transfer them to a bowl.
When the potatoes are cool enough to handle, use a sharp knife to peel the loose skins from the potatoes. (Don't worry if it doesn't all come off, you just want to remove the loose bits. Slice the potatoes into 1/4" thick rounds and transfer to a large shallow bowl. Sprinkle potatoes with wine and chicken broth and toss carefully with a spoon, trying not to break them apart too much. Let the potatoes soak in the liquids for a few minutes.
MAKE THE DIJON MUSTARD SALAD DRESSING:
Meanwhile, make the dijon dressing. In a bowl, combine the dijon, vinegar, salt and pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to form an emulsion. Set aside.
ASSEMBLE THE SOUTHERN FRENCH POTATO SALAD
Roughly chop the egg and add them to the potatoes.
Add the chopped vegetables to the potatoes and drizzle over the dressing. Add the dill and parsley and lightly toss to coat. Serve warm or at room temperature.