French Potato Salad
This easy viniagrette-based potato salad is even better than Ina Garten's French potato salad recipe because it has fewer steps to make it and the added crunch from sweet corn and fresh red bell peppers.
Ingredients
- 2 pounds small potatoes mix of red and white
- 2 ears of fresh corn on the cobs or 1 cup frozen corn
- 1/4 cup white wine vinegar divided
- 1 tablespoon Dijon mustard
- 1/2 red bell pepper diced
- 2 green onions chopped
- 2 tablespoons minced fresh dill or 1 tablespoon dried
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 6 - 8 leaves of fresh basil ripped by hand, or 1 tablespoon dried
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 pound peppered bacon cooked and crumbled
Instructions
- Wash and scrub the potatoes. Cut them in half and add them to a large pot of salted water. Bring the potatoes to a boil and simmer for 10 minutes or until fork tender. If using fresh corn on the cob instead of frozen corn, add the ears of corn once the water is boiling and let them cook with the potatoes. Drain the potatoes and steam dry for 3 minutes right in the colander.
- Remove the corn cobs from the colander and set them on a cutting board to cool. Vigorously shake the potatoes in the colander to rough up their edges. This will help them absorb the dressing.
- Add just 3 tablespoons of the white wine vinegar along with the Dijon mustard to a large mixing bowl and whisk them together. Pour the warm potatoes into the bowl. Gently toss to combine until the potatoes have absorbed the sauce.
- Once the corn is cool enough to handle, slice the corn from the cobs. Then prep the fresh herbs, red pepper, and green onions.
- In a small mixing bowl, add the olive oil, salt and pepper. Add the chopped dill and parsley, whisk everything together. Hand-rip the fresh basil and stir it into the vinaigrette.
- Drizzle the dressing over the potatoes and gently toss to combine.
- Add the corn, chopped red pepper, and chopped green onions to the bowl of potatoes. Gently stir to combine without breaking up the corn too much.
- Wait to add the crumbled bacon to the potato salad until just before serving so it retains its crispy texture. If you want to make the potato salad in advance, just store the bacon separately.