Wild Garlic French-Style Potato Salad
A light French-style potato salad with green beans, fresh wild garlic, and tangy vinaigrette — perfect warm or cold for a summer table.
Servings 4
Calories 850kcal
Ingredients
- 700 g new potatoes skin on
- 50 ml water from cooked potatoes save it after cooking
- 200 g green beans trimmed
- 60 g wild garlic alternatively use spinach, parsley, or dill
- 2 tsp Dijon mustard
- 2.5 tbsp chardonnay vinegar 1 tbsp for cooking water, 1.5 for the dressing. Can be substituted with champagne or white wine vinegar.
- 5 tbsp olive oil
- 1 garlic clove minces
- Salt to taste
Instructions
- Add unpeeled potatoes in a pot with cold water and 1 tbsp of vinegar. Bring to a boil and cook until tender, about 20–30 minutes, depending on size.
- Bring a separate pot of salted water to a boil. Add green beans and blanch for 2 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Drain and set aside.
- In a small bowl, whisk mustard with 1.5 tbsp of vinegar. Slowly drizzle in olive oil while whisking until you achieve a creamy, emulsified dressing.
- Once the potatoes are cooked, drain and transfer them to a large bowl. Add about 50 ml of the cooking water and the vinaigrette. Let sit for 10 minutes so the potatoes absorb the flavor.
- Chop wild garlic or substitute herbs. Add to the potatoes along with green beans and minced garlic, if using. Toss gently to mix everything.
- Serve warm, or chill in the fridge for the next day.