I have always disliked potato salad. Much like the case with pasta salad, which is typically drenched in some sort of condiment, potato salad most always has loads of mayonnaise, which I despise! Recently, when reading through my new issue of Vegetarian magazine, I stumbled upon a recipe for potato salad that did not contain mayo. Seeing this led me to think that there had to be other recipes for potato salad that did not contain mayo.
Fortunately for me, a quick google search led me to a recipe by one of my favorite chefs, Julia Child. I would have never thought that the queen of butter would have a lower fat and non mayo containing version of a delicious summertime treat! After a quick review of the recipe, I realized that this particular recipe would be one that I would use time and time again.
Red potatoes are cooked for about twenty minutes, and then let to cool off until able to handle with your hands. After a little slicing and dicing, the potatoes are drizzled with some EVOO, white wine vinegar, parsley and S&P amongst other items. The end result is a refreshing, light and mayo free salad! I highly recommend making this version of potato salad, and especially recommend eating it a day after making so that all of the flavors have a chance to meld together.
French Potato Salad
from "Mastering the Art of French Cooking"
1 1/2 pounds red potatoes
2 Tbs shallots or scallions, finely minced
White pepper, freshly ground
1/4 cup dry white wine
1 1/2 Tbs white wine vinegar
2 to 3 Tbs fresh parsley, chopped
2 to 3 Tbs light olive oil, optional
Fill a three-quart saucepan half full with cold water.
Wash the potatoes and drop into pot full of water. Cook in simmering water for about 20 minutes. Drain and set in a bowl to cool enough until able to touch. Slice the cooled potatoes, and then toss with scallions, S&P, white wine, vinegar, and olive oil. Sprinkle on parsley to garnish. Allow salad to rest 30 minutes to give the dressing time to be absorbed by the potatoes. The salad is best the next day.