French Dijon Potato Salad with Herbes

A different creature entirely than its American counterpart, this salad is elegant, refined, light, and crisp. This picture features this recipe made with herbs all fresh from my garden.

6 medium red potatoes
1 large garlic clove
2 tbsp red onion, minced
1 ½ tbsp white wine vinegar
2 tsp Dijon mustard (or other whole-grain mustard)
2 tbsp olive oil
½ tsp black pepper
salt, to taste
4 tbsp of mixed French herbs:
–     1 tbsp fresh parsley
–    1 tbsp fresh tarragon
–    1 tbsp fresh chives
–    1 tbsp fresh dill or chervil

You can totally use a combination of dried French herbs instead- I’d recommend a Herbes de Provence mix. Just keep in mind that much less will be needed than the stated fresh quantity, so add to taste as you’re making the dressing.

If you don’t grow herbs yourself, grocery stores like Wegmans sell fresh herbs for about $2.60 a bundle. That’s pretty steep, so I recommend sticking with dried herbs, and then making an exception to purchase the chives fresh, if you can afford it.

*

Carefully thinly slice off both tips of the garlic clove, then peel.  Fill a large saucepan half-way with water.

Slice each potato into 5 to 7 slices, and drop them directly into the water. Add a pinch of salt, and then bring the pot to a boil. Blanch the garlic clove by adding it to the pot for about 45 seconds, then pull it back out with a spoon, and set aside.

Lower the heat somewhat, and simmer the potatoes until you can slide a small knife into a slice with no resistance- about 5 minutes. Drain the potatoes, but keep about 1/3 cup of the saucepan water. PAM a baking sheet and carefully lay each potato slice out on it, so they may cool without breaking into pieces.

Mince the garlic. In a small bowl, mix it with the olive oil, white wine vinegar, Dijon mustard, and pepper. Pour in the reserved potato-cooking water, and stir to mix. (This water contains starch, and works to bind the dressing to the potatoes.) Add the herbs (if fresh, shredded) and minced onion, and toss well. Move the potatoes to a serving bowl, spoon the dressing out carefully over the slices, and gently mix.

Serves 6, as a side.

Meal Cost:
6 medium red potatoes- $3.90
1 large garlic clove- $0.15
2 tbsp red onion- $0.05
white wine vinegar- pantry
Dijon mustard- pantry or fridge
1 tbsp fresh chives- $2.60
olive oil- pantry
black pepper- pantry
salt- pantry
dried parsley- pantry
dried tarragon-pantry
dried dill or chervil-pantry

Total Calories:
6 medium red potatoes- 600
1 large garlic clove- 8
2 tbsp red onion- 8
1 ½ tbsp white wine vinegar- 0
2 tsp Dijon mustard- 10
2 tbsp olive oil- 240
1 tbsp fresh chives- 1

Total cost for this recipe (using a dried herb mix and a fresh bundle of chives) comes to $6.70! As this feeds 6 people as a side, a serving is around 145 calories per person! Or, you could split it between 3 people as lunch, which would come to 290 calories per person. Neat-o.

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