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skinnymixer's French Potato Salad
French Potato Salad

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skinnymixer's French Potato Salad
skinnymixer’s French Potato Salad

skinnymixer's French Potato Salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Author: Skinnymixers
Recipe type: Sides
Servings: 6 -8

Ingredients

  • small handful of continental parsley
  • ½ a small shallot brown, peeled, halved
  • 10 g white wine vinegar or verjuice
  • 15 g dijon mustard
  • 70 g olive oil
  • tsp salt
  • pinch cracked black pepper
  • 700 g red baby potatoes washed and quartered
  • ½ red onion thinly sliced
  • salt to taste

Instructions

  • Put parsley into mixer bowl, chop for 4 sec/speed 6/MC on. Set aside.
  • Without washing the bowl, put shallot into mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down and repeat.
  • Insert butterfly and add white wine vinegar, dijon mustard, salt and black pepper to mixer bowl. Set mixer to 2 min/speed 3/MC off and VERY slowly start drizzling oil in to mixer bowl. Set aside.
  • Without washing the bowl, weigh in 500 g or 17.6 oz water. Put quartered potatoes in to simmering basket and steam for 17 min/steaming temp/speed 2/MC on.
  • When potatoes are cooked, but still firm, remove the simmering basket from mixer bowl and rinse under warm water. Drain water completely.
  • While the potatoes are still warm, stir through the reserved dressing, onions, add salt to taste and garnish with reserved parsley. Serve warm.

Notes

Bellini Users
Use your blunt blade for this recipe.
At step 4 use ST temp and speed 2 if using an Intelli, and 130°C or 270°F and speed 2 if using a Supercook. Extend cooking time if necessary.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's French Potato Salad
Amount Per Serving (110 g)
Calories 144 Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 1.4g9%
Sodium 136mg6%
Carbohydrates 12g4%
Sugar 1.1g1%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.

 

  1. Served alongside our roast duck at Christmas and it was restaurant quality. I had planned on making to go with my pork belly tonight but just realised I’m missing an ingredient. It’s so good I think I’ll go down the road so we don’t have to go without! 🙂

  2. I made this for the first time tonight. We had some bad luck with the meat, it was off 🙁 I was very upset but hubby told me he was very happy to eat it for his mains because it was really delicious!

  3. I made this for the first time on Christmas Day. So simple and lovely flavours that are a bit different than the standard salads you usually have. I love that I can make any of your recipes and just know it’s going to be great!

  4. I made this for the first time yesterday – been on my list for ages to do….oh wow I can’t believe I waited so long! Delicious!!! Thanks for another awesome recipe Nik 🙂

  5. Beautiful, quick and easy salad!!
    Made this today for the family & everyone loved it including the 2 children. Thank you for another fantastic recipe Nic 🙂

  6. first time my whole family has liked a potato salad recipe – thanks Nik!
    I mistakenly added all the olive oil before starting the butterfly and it still turned out fantastic!!
    I doubled the shallot and mustard too.
    By the way, is the red onion meant to be cooked or just as garnish? It’s not mentioned in the directions.

  7. Loved this! So quick and easy. I added bacon to please husband. Also served cold as I made it the day before. Thermie sceptic husband had two serves, 3 year old ‘wait mum! I’m not finished my dinner’ loved it and two year old ate the lot! Will be on regular rotation 🙂 thank you!

  8. Just made this delicious potato salad and your chicken Za’atar, both for the first time. Will definitely make them both again. You are a star Nik. Many thanks.

  9. OMG this is our (okay) my go to side dish for meals. I am not a huge potato fan but this is AMAZING…I have been known to eat it for lunch and dinner until it has gone. It also reheats really well (I will at times reheat to have it warm for lunch).

  10. I use my family recipe for potato salad which is quite similar to this, although we cook the potatoes nice and soft and slice them. However in addition to the above ingredients we also add hot beef stock (the potatoes must be warm when adding it so that they soak it up). It adds the most amazing flavour. The salad should be prepared at least 4 hours in advance of eating, but tastes better the day after it was made. Just thought I’d throw it out there in case anyone wants to try it 🙂

  11. This is an amazing tasting potato salad, everyone in the family just loved it. Was very easy to cook. Thanks for the great recipes.

  12. Delish! Couldn’t get baby reds so used what baby pots I could get and it was great.
    If I was making ahead I’d make a little extra sauce as it absorbed. Either that or add once I’d reheated.

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