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French Potato Salad

This French-style potato salad is allergy-friendly, full of flavours yet easy to put together. It’s a simple warm potato salad without mayonnaise and it’s perfect all year round as a mid-week dinner.
Course Main Course
Cuisine French
Keyword potato salad
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 people
Author Mel

Ingredients

  • 900 g Jersey Royal potatoes or baby potatoes
  • Olive oil
  • 1 medium red onion finely chopped
  • 3 garlic cloves peeled then crushed
  • salt & pepper
  • 2 teaspoons mixed herbs
  • 4 handfuls mixed salad leaves

For the Vinaigrette:

  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • salt & pepper

Instructions

  1. Bring a large pan of salty water to the boil.
  2. Wash the potatoes then add them to the pan and simmer for 12 minutes. Turn off the heat and leave to cool completely at room temperature. Drain the potatoes and set aside.
  3. Place a large non-stick pan on a medium heat. Add in a splash of oil and after a minute, the chopped onion.
  4. Once the onion has softened (3-4 minutes), add in half the garlic. After a minute, set the onion and garlic aside.
  5. Return the pan to the heat and add in a tablespoon of oil. Start adding in the potatoes, diced (2cm cubes).

  6. Fry for about 20 minutes, stirring regularly, or until the potatoes are all evenly golden. Add a splash of oil half way through if needed, as well as the herbs.
  7. In the meantime, grill the bacon until crispy. When ready, bloat excess grease on kitchen paper. Chop into strips (clean scissors are ideal for thaand add to the potatoes. Add in the fried onion and garlic as well as the rest of the crushed garlic.
  8. Leave on a low heat as you prepare the salad. To make the vinaigrette, simply mix all ingredients together. Dress the leaves and place a handful on each plate. Top with the potato salad.

Recipe Notes

You can add a teaspoon of crème fraîche on top of the potatoes when serving if you can tolerate dairy.

Boil the potatoes the night before making the salad to save time.