Garden Potato Salad
The French make a vinaigrette-flavored potato salad far lighter than its creamy American counterpart. Green beans and lots of herbs keep the salad bright and fresh tasting.
Why This Recipe Works
For our Garden Potato Salad recipe, we dressed the potatoes and green beans while they were still hot so that they easily absorbed the vinaigrette. Liberally seasoning the water in which the green beans and potatoes were cooked ensured that they wouldn’t taste bland. We made the dressing extra sharp to compensate for the starchiness of the potatoes—we found an extra kick of mustard and shallots reinforced the vinegar’s flavor. We reserved the herbs and a little of the vinaigrette to add just before serving for the freshest flavor.
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