I’m a sucker for a really good potato salad. So much, in fact, that if I know that there’s a fresh-made tub of the stuff in the fridge, I will immediately grab a plate and serve myself an ample – more than ample – helping of it. We’re serious about potato salad at our house and we do it very well.
However, even a die-hard potato salad fan will end up experiencing palate fatigue at one point or another. That said, I decided to give an old favorite a sharp-tasting tweak last Saturday. This tweak involved adding whole-grain mustard and finely chopped parsley to the salad dressing as opposed to leaving it plain. Flavor-wise, it adds sharpness and an herbaceous freshness to what would otherwise be a mild-tasting dish. The addition of carrot chunks and green beans also added some crunch and sweetness.
The resulting salad is a bright yellow that’s perfect for perking up people in dismal weather. (Which, oddly enough, I prefer over summer warmth!) Hence, naturally, its name: Salade Jaune – Yellow Salad.
- 1/4 kilo new potatoes, rinsed of dirt and halved
- 1 large carrot, peeled and diced
- 5 – 6 green beans, topped, tailed, and chopped
- 2 tablespoons finely chopped parsley
- 1/3 cup whole-grain mustard
- 2/3 cup whole-egg mayonnaise
In a bowl, mix together 1 tablespoon of the parsley with the mustard and mayonnaise. Set aside.
Boil the potatoes and carrots till tender. Add the green beans and cook for another two minutes. Drain and toss with the dressing whilst still hot so that the vegetables can absorb the flavors. Sprinkle the remaining parsley over and serve.
Serves 12 as a side.
This salad goes beautifully with my Parmesan-herb chicken fingers – the recipe for which I’ll post some other day. 😉