I have been making this French Potato Salad since the 4th of July. The recipe came about after having a friend’s version over the long weekend. It was amazing. What did I do" Well, I came home and began recreating it with the Chez Us touch. Long lives the French Potato Salad recipe!
We have been eating it often so much so that I am waiting for Lenny to shout – STOP it! The great thing about this potato salad recipe is not how easy it comes together but rather how light and refreshing it is. Do not get me wrong I am the first to dig into a big bowl of creamy potato salad or even a loaded baked potato salad for that matter; but, this is just different. It is great on its own and even better with a big juicy burger.
I think the key to really making the most of this recipe is to let the flavors mingle before eating. That being said, I usually make it early in the day and let it sit in the refrigerator for at least 4 hours, if not overnight. As I mentioned earlier, I also like the ease of this recipe. I simple cook the potatoes and eggs together. I also let the potatoes really dry before mixing with the other ingredients, this step produces a non-watery salad. Otherwise, chop, dice, mince and mix. It really is that simple!
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French Potato Salad Print Prep time 90 mins Cook time 20 mins Total time 1 hour 50 mins Author: Chez Us Recipe type: Salad Cuisine: French Serves: 4 - 6 esrvings Ingredients 2 pounds yukon gold potatoes, skin left on and whole 2 eggs 2 tablespoons red vinegar ¼ cup olive oil ¼ cup black olives, pitted and diced ½ cup red onion, diced 3 tablespoons, italian ...