Monday, December 6, 2010

French Potato Salad

Want to try something a little different ?  This recipe is one that I learned from my husband's family.



We really like this type of potato salad.
It is made with red potatoes, olive oil, and freshly squeezed lemon juice rather than mayonnaise.

Although this recipe calls for hard boiled eggs, I found that they can easily be left out and not really missed.

The vital ingredients are the red potatoes, fresh squeezed lemon, extra virgin olive oil,
and lots of freshly chopped parsley.

You can also add chopped red onion, scallion, or black olives. If you like more veggies in your potato salad , you may want to try my hearty healthy Red Cabbage Potato Salad.

For the best flavor, this potato salad should served at room temperature.

It is a simple recipe, but extremely flavorful and easy to make. In addition, you won't have to worry about the mayo spoiling if you serve it at a picnic or BBQ


Extra Note about Potatoes- Resistant starch is a healthier way of eating potatoes and is digested differently than newly cooked potatoes and rice starch. What is resistant starch- I am going to link you to an article I found on the Interet ( I have no affiliation and am just sharing what I found for educational purposes. ) Resistant starch explained. The gist is that when you boil a potato and then cool it in the refrigerator, the starch in the potato changes and forms a type of starch that is helpful in insulin resistance, digestion, etc.


So in order to create resistant starch from the potatoes - boil in advance and put in the refrigerator and then make the salad. Or make the salad, put in the refrigerator and then serve.


Author :Judee Algazi @ Gluten Free A-Z Blog
Assembly time: 10 minutes
Cook Time: Potatoes and eggs need to be boiled and cubed.

Ingredients
4-5 pounds of red potatoes, peeled, boiled and cubed.
3 hard boiled eggs, chopped ( optional)
1/2 cup fresh parsley, chopped fine
1/4 cup olive oil
Juice of  three fresh lemons or limes
salt and pepper to taste
1/2 cup red onion or scallion chopped fine ( optional)

Directions:
First make a dressing by mixing together the olive oil, fresh lemon, chopped parsley,salt

and pepper- then set aside.
Boil potatoes, peel and cube ( I like to peel mine after boiling)
Boil eggs, peel and chop
Place potatoes and eggs in a large bowl while they are still hot.
Pour dressing over hot potatoes and eggs and mix well.
Taste and adjust seasonings if needed ( a little more oil, lemon, salt?)
Add chopped red onion, chopped scallion, or chopped black olives if desired.

Pictured Steps



Assemble Ingredients and Boil Potatoes and Eggs

Mix olive oil, fresh lemon juice, parsley, salt and pepper to make a dressing and set aside


Boil potatoes and eggs ; peel and cube into a large bowl while still hot
potaoto salad
Mix potatoes and eggs.While they are still hot add dressing and serve! 























































8 comments:

  1. That looks good. I like the idea of using oil and lemon, but I do love mayo. :-)

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  2. What a delicious sounding potato salad! Thanks for sharing it, Miriam@Meatless Meals For Meat Eaters

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  3. I love this kind of potato salad, and not being a big potato salad fan that speaks volumes! Thanks for playing along at Vegetarian Foodie Fridays!

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  4. Interesting with just the oil and lemon. Sound good! Thanks!

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  5. Oh yum! You were right! This sounds really delicious!

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  6. I actually prefer a potato salad without mayo, and this sounds like a delicious recipe! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

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Thank you for your comment - I love the feedback and interaction

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