Potato salad is a 4th of July staple, but in the quest to eliminate the mayo and freshen up the recipe, the classic French Potato Salad came to mind. And everyone from Martha Stewart to Ina Garten from Julia Child and her friend Jacques Pepin has a recipe, and recipes for the French version have been published in many magazines and on many websites. But it seems no two are alike – everyone seems to put their own spin to it.
So we decided to put our Mermaid spin to it as well. French Potato Salad is a super fresh salad with vinaigrette with fresh herbs and no mayo. It’s perfect to go with BBQ’s, grilled meats, chicken and fish, and of course to take to picnics. It travels well (since there is no mayo), and the flavors are tangy and robost without the excessive fat and calories of mayonnaise.
- 2 pounds small white (or small red) potatoes (e.g., Baby Yukon Golds)
- 3 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 1/2 teaspoon of Land & SEAsoning spice mix
- 1 teaspoon of Nori Flakes
- 1/4 cup thinly slice red onion
- Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.
- Meanwhile, in a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper, the Nori Flakes and the Land & SEAsoning until blended.
- When the potatoes are ready, drain them. As soon as they are cool enough to handle, quarter them and add them to the dressing.
- Toss in the dill and parsley and stir gently. Sprinkle on a little additional Land & SEAsoning for added color and flavor, and if desired, sprinkle red onion slices on top for garnish. Best served at room temperature but can be served warm or cold as well.