French Potato Salad
This is a great, fresh and simple potato salad that will have your guests hitting the table for a second serving. It is light since we only use a small amount of mayo, but the Dijon mustard really helps kick it up! Perfect for summer BBQs, picnics and days at the beach!
|20 - 25 mins
|40 mins or less
1 tsp. + pinch or two French Made Easy or Any of Our Blends
2 lb small red potatoes, boiled and cut into quarters
1/2 cup green pepper, diced
1/2 cup chives, diced
2 eggs, hard boiled and chopped
2 Tbsp. Dijon mustard
6-8 Tbsp. Greek yogurt (Use more or less depending on how "wet" you like it to be. BTW - we prefer Fage 2%)
3-5 Tbsp. mayonnaise (optional - but if you don't use, make sure to use the same amount in yogurt)
First thing you need to do is wash the potatoes and clean them of any roots or bruised areas. Next you want to cut the potatoes into 1/2" chunks - like in the picture above. Put the potatoes in a pot and cover them with cold water until the potatoes are covered. Add 1 tablespoon of French Made Easy, then turn on the heat and bring the water to a boil, cooking the potatoes until tender, about 20 minutes. Starting with cold water ensures that the potatoes will cook evenly.
While the potatoes are cooking you can use this time to chop the rest of your ingredients. Chop the egg, dice the chives, then cut the bell peppers about a 1/4" in size. I have said this many times on our website, but I like the ingredients to be uniform in size. That way when you take a bite, everything blends perfectly in your mouth instead of getting a huge chunk of one ingredient with only a tiny piece of another. Take the extra 5 minutes to prepare the ingredients with care. You will appreciate it later when eating!
After the potatoes have cooked, drain the water and let them cool. All you need to do now is take a large mixing bowl, add all of the ingredients and mix well so the potatoes are coated evenly.
You can serve it immediately or let it chill in the fridge for a few hours to release all the flavors before serving.