Fourth of July is upon us. God bless America!
As you celebrate with a picnic in your backyard, the local park, or at a friend’s house, one thing is for sure. You’ll need a potluck contribution.
Enter Parisian Potato Salad. Made with vinaigrette instead of mayonnaise, it’s perfect picnic food for any warm summer day.
In this recipe, potatoes pair well with tender green beans, briny artichokes, and a zippy garlic-vinegar-mustard dressing. Make a big batch—and bring the recipe. Your friends and family will want it.
Parisian Potato Salad
- 3 lbs. red potatoes
- 1 lb. fresh green beans
- 2 ribs celery
- ½ c. shallot or red onion
- 3 cloves garlic
- 1 c. fresh parsley
- 1 15 oz. can artichoke hearts, quartered
- 2 T. Dijon mustard
- ¼ c. apple cider vinegar
- 1/3 c. olive oil
- Salt, pepper
- Optional add-ins (see below)
Wash and dice potatoes into 1-inch cubes. Wash and trim beans to 1-inch pieces.
Fill a 5-quart pot halfway with water. Add 2 T. salt. Add beans and potatoes. Bring to a boil. Reduce heat and simmer until vegetables are barely tender (about 5 minutes). Watch pot carefully, as potatoes can quickly overcook and become mushy.
Drain beans and potatoes into a colander. Rinse with cold water. Allow to cool for about 15 minutes.
Meanwhile, whisk mustard, vinegar, and oil in a large salad bowl. Wash and dice celery and shallot (or onion). Finely mince garlic and parsley. Add to bowl.
Add room temperature potatoes and green beans. Drain and add artichokes.
Other tasty additions or accompaniments to this salad are:
- 2 cans tuna, liquid drained
- A few tablespoons capers
- Hard-boiled eggs, quartered
- Steamed asparagus
- Anchovies with their oil (reduce olive oil in recipe by 2 T. and use less salt)
- Herbs such as tarragon, dill, and celery seed
Stir potato salad carefully. Season with salt and pepper, to taste. Serve salad chilled or at room temperature.
Picnic photo courtesy of Krisztina Papp on Unsplash.