I’m not sure this counts as a “French” potato salad in any kind of classic sense – it evolved out of my quick-and-dirty adaptation of the way Julia Child tells you to make the potatoes for salade Niçoise in Mastering the Art of French Cooking, with the addition of some Spanish and just generally summery spices. Despite its suspect origins, though, this French Potato Salad is really easy and really good, it’s a great make-ahead dish, and it’s definitely one of my go-tos, especially in the summer.
The trick here is to toss the hot potatoes with the shallot (or onion) and parsley – the heat from the potatoes tempers the shallot’s bite and opens up the parsley’s flavor – and then add the oil and vinegar while everything’s still steaming so the potatoes absorb the oil and vinegar as they cool. (If you mix cold potatoes and oil, all you get are oily, cold potatoes.) Since I’m usually making this French Potato Salad in the summer, pimentón – Spanish smoked paprika – adds a great smokiness that matches up well with things coming off the grill. Still, pimentón is kind of a specialty item (though not impossible to find), and regular paprika is a totally acceptable substitute. (You can also swap in chile powder for the paprika and cilantro for the parsley and take things in a more Mexican direction.) As long as you stick to the basic hot-potatoes-and-oil-and-vinegar thing, though, you can take this in more or less any direction, and come up with whatever “French” potato salad works for you.
From Plant-Based on a Budget: This French Potato Salad is not your typical American style dish but it is packed with flavor and it looks a lot fancier at a dinner party! Are you excited to try it? We are too!
1 1/2poundsof small boiling potatoes, washed and quartered
1shallot or 1/2 red onion, minced
handful of Italian flat-leaf parsley, chopped
2Tablespoonsof extra-virgin olive oil
2Tablespoonsof cider vinegar or red wine vinegar
1teaspoonof pimentón (Spanish smoked paprika) or paprika
1/2teaspoonof ground cumin
1/2teaspoonof ground coriander
kosher salt and black pepper, to taste
Put the quartered potatoes in a decent-sized pot and add cold water to cover, and around 2 teaspoons of salt. Place over high heat, cover, and bring to a boil. Uncover, and boil until the potatoes are tender, around 10-15 minutes.
Put the shallot and parsley in a medium bowl. Drain the potatoes, and, while they're still hot, add them to the bowl with the shallot and parsley, and give it all a toss. Add the remaining ingredients, toss well, and let sit at room temperature for at least 10 minutes, until the potatoes have absorbed all the oil and vinegar. Serve warm or at room temperature.