I love potato salad. My mom makes a few great ones and if we are together for my birthday a request of mine might be Sloppy Joe’s with her Dilly Potato salad…maybe I will post that recipe closer to my birthday.
A great healthier alternative to a sour cream or mayonnaise based potato salad is this French Potato Salad. My mom has a similar recipe that uses beef consomme that is really good, but I never seem to have beef consomme in my pantry so one day I stumbled upon this recipe. It’s just as good – light and fresh tasting with a slight hint of vinegar. If you are looking for a healthier alternative to potato salad – definitely try this!
The parsley you can see in the picture is from my herb garden…its holding on for dear life.
“Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.”
Can you hear Julia saying that? This recipe was apparently one of her favorites and Nora Ephron made it on Good Morning America around the time that “Julie and Julia” came out. The recipe there is definitely written in the style of Julia.
This is also incredibly easy to make. Once you have the potatoes boiled and peeled it’s probably one of the easiest recipes on this blog.
So, if you are looking for a light and quick version of potato salad that will satisfy all of your cravings – give this one a try. Julia does not disappoint.
- 1½ to 2 lbs small waxy potatoes peeled and cut in half or sliced
- 2 Tbs shallots or scallions, finely minced
- White pepper, freshly ground
- ¼ cup chicken stock (or potato-cooking water)
- 1½ Tbs wine vinegar
- 2 to 3 Tbs fresh parsley, chopped
- 2 to 3 Tbs olive oil
- Cook potatoes until you can pierce with a fork. Drain and cool.
- Combine scallions, salt, pepper, stock, vinegar, parsley and oil. Toss with the potatoes and then allow to sit for at least 30 minutes before serving.