French Potato Salad

I took these pictures almost exactly a year ago and never got around to writing up the recipe. I figure now, since barbecue season is in full swing, you might need an awesome side to take to all of the parties you are sure to have lined up for the weekends to come this summer.

French Potato Salad
(Adapted from here)

2 1/2 pounds fingerling potatoes
Coarse salt and ground pepper
1/4 cup (good) extra virgin olive oil
3 tablespoons Dijon mustard  (I used a variety from Trader Joe's that is heavy on the horseradish that was AMAZING)
2 tablespoons sherry vinegar (you can sub white wine, cider, or champagne vinegar here, because I know sherry vinegar can be hard to find)
1 shallot, minced (2-3 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

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I apologize in advance for having so few pictures, but I think you'll get the idea.

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Begin by getting your potatoes in a pot.

Cover with 1 inch of water and season with at least 2 tablespoons of kosher salt.

I suppose I could have cut them before cooking. Don't know why I didn't.

Bring to a boil and then cut the heat back to maintain a simmer for about 15 minutes, or until the potatoes are tender. 

Drain the potatoes and rinse under cold water until you can handle them, then cut in halt, lengthwise (or quarters if they are huge).

Meanwhile, in another container, get your minced shallot, 3 tablespoons chopped fresh parsley and

1 teaspoon chopped fresh thyme along with a shake of salt and a few grinds of pepper.

Add, 1/4 cup (good) extra virgin olive oil, 3 tablespoons Dijon mustard and 2 tablespoons sherry vinegar.

Whisk/stir/cover and shake to combine well.

Get your onion sliced.

Add the cooked potatoes and sliced onions to the bowl and stir well to combine.

I really do like using a sealed container that I can shake and roll around to combine really well.

That's it!

Make sure to season well with salt and pepper. I added a bit, tasting as I went to hit that sweet spot.

Let this sit in the fridge for a while (i.e. do this in the morning) to develop more flavor.

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Overall this potato salad was outstanding. It stands up next to steaks or burgers really well as the horseradish in the dijon mustard really compliments red meat. It's also really good by itself.

Hope you can get this to your next barbecue. The partygoers will be very pleased with it.

Enjoy!