Monday, December 6, 2010

French Potato Salad

Want to try something a little different?  I learned this stunning recipe from my husband's family based on his grandmother's recipe who was originally from Livorno, Italy, and then lived in France. 



We really love this potato salad.
It is made with red potatoes, olive oil, and freshly squeezed lemon juice instead of mayonnaise. How does it taste? Amazing!!

The original family recipe
Although our original family recipe calls for chopped hard-boiled eggs, I found I when I omit the eggs to make this recipe vegan, and it is still absolutely delicious.

You can also add raw vegetables to the basic recipe to make individual variations. Add chopped red onion, scallions, or black olives. If you like more veggies in your potato salad, you may want to try my hearty healthy Red Cabbage Potato Salad that is also vegan.

Whether you decide to make the basic recipe or add extras, for the best flavor, this potato salad tastes best served at room temperature.

Be sure that you have a good sharp vegetable peeler, which can make all the difference. A sharp peeler will zip the skin right off a potato, butternut squash, or even eggplant. A good peeler is worth the investment. 
I use this vegetable peeler:  OXO Good Grips Y Peeler (affiliate link)


It is a simple recipe, but extremely flavorful and easy to make.
In addition, you won't have to worry about the mayo spoiling if you serve it at a picnic or BBQ. It is a great crowd-pleaser. For those who celebrate Passover and obtain from eating bread for 8 days, this potato salad is a great recipe to pin!!



What is Resistant Starch and Why Should You Care?? 
As we know, potatoes contain starch and carbohydrates. There is a theory that when potatoes are cooked, refrigerated, and then consumed, the starch is digested differently and not as starchy- perhaps reducing the impact on insulin resistance. I'm not an expert so
 I found a detailed explanation on the Internet ( I have no affiliation and am just sharing what I found for educational purposes. ) Resistant starch explained. The gist is that when you boil a potato and then cool it in the refrigerator, the starch in the potato changes and forms a type of starch that is helpful in insulin resistance, digestion, etc.

I usually make this potato salad in advance, I refrigerate, and then take it out to serve it at room temperature.

My husband is one of five children. This family recipe had to feed a family of seven. If you are a smaller family, reduce the number of potatoes and eggs that you use. Perhaps 2 pounds of potatoes and 2 eggs. Or if you are vegan, remember that this recipe is great when you omit the eggs too!

Ingredients
4-5 pounds of red potatoes, peeled, boiled and cubed.
3 hard-boiled eggs, chopped (optional-omit if vegan)
1/2 cup fresh parsley, chopped fine
1/4 cup olive oil
Juice of  three fresh lemons or limes
salt and pepper to taste
1/2 cup red onion or scallion chopped fine (optional)

Directions:
First make a dressing by mixing together the olive oil, fresh lemon, chopped parsley, salt,
and pepper- then set aside.
Boil potatoes, peel, and cube ( I like to peel mine after boiling)
Boil eggs, peel, and chop (omit if vegan)
Place potatoes and eggs in a large bowl while they are still hot.
Pour dressing over hot potatoes and eggs and mix well.
Taste and adjust seasonings if needed ( a little more oil, lemon, salt?)
Add chopped red onion, chopped scallion, or chopped black olives if desired.

Pictured Steps



Assemble Ingredients and Boil Potatoes and Eggs

Mix olive oil, fresh lemon juice, parsley, salt, and pepper to make a dressing and set aside
Notes: 
1. After I purchased an Instant Pot (which I now use to cook EVERYTHING), I converted this recipe. Here is the link if you would like to make this recipe using your IP.
Instant Pot Potato Salad

2. This is a great recipe for Passover -especially for those who are observant and abstain from eating bread and leavened products for 8 days! We make a batch on Day 1 and eat it for lunch for days! It will keep in the refrigerator for about a good 5 days!

Vegan Potato Salad Made In the Instant Pot


8 comments:

  1. That looks good. I like the idea of using oil and lemon, but I do love mayo. :-)

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  2. What a delicious sounding potato salad! Thanks for sharing it, Miriam@Meatless Meals For Meat Eaters

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  3. I love this kind of potato salad, and not being a big potato salad fan that speaks volumes! Thanks for playing along at Vegetarian Foodie Fridays!

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  4. Interesting with just the oil and lemon. Sound good! Thanks!

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  5. Oh yum! You were right! This sounds really delicious!

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  6. I actually prefer a potato salad without mayo, and this sounds like a delicious recipe! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

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