Wednesday, August 18, 2010

French Potato Salad or I May Never Go Back to Regular...

After hanging out with one of my friends who is a dynamite cook, I decided to try her version of a French potato salad, which usually means it's vinaigrette based rather than mayonnaise based.  OMG.  It is to die for.  You can eat this warm, room temperature or cold.  We're eating it cold because it is frickin' hot here today.

French Potato Salad (ala Emily via Andrea)

1 1/2 pound red potatoes, cut in half if small, quartered if larger
4 strips of bacon, sliced into 1/2" pieces and cooked crisp; save bacon drippings for cooking shallots
4 large shallots, sliced into rings
1 tbsp. butter
2 tbsp. fresh tarragon, finely chopped

For the vinaigrette:
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tbsp. Dijon mustard
1 tsp. grainy mustard
1 tsp. sea salt
1/4 tsp. freshly ground black pepper

Steam potatoes for about 15 minutes or until the end of a sharp knife pierces the potatoes easily.  Place them into a large bowl.  Whisk (or shake if you use a jar) all the ingredients for the vinaigrette together and pour over the hot potatoes.  This allows the potatoes to soak in the dressing - don't worry if it seems like too much.

Meanwhile, cook the shallots over medium to medium-low heat in the bacon drippings and 1 tbsp. butter. You want to caramelize them slowly, allowing them to get dark and crisp.  This should take about 20 minutes.  Just keep your eye on them, not moving them too much, but also making sure they don't burn. Drain briefly on a paper towel and let cool.

Gently, mix the bacon, shallots and tarragon into the potatoes.  You can eat it now, but my advice would be to refrigerate for at least 2 hours and let the ingredients combine for maximum flavor.

Tonight it will be a basic sauteed filet of Dover sole with lemon butter to accompany this delectable side dish.  I cannot wait!


  1. Sounds delish! Now what are your thoughts if I were to leave out the bacon?

  2. I think you could definitely do it without the bacon, just add a little more butter for the shallots. Oh, and now that I've had the salad both warm and cold, I totally prefer it warm or room temperature.