French Potato Salad – Gh_9407

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant, warm salad featuring roasted red potatoes, green beans, and shallots in a tangy Dijon dressing.
French Potato Salad - Gh_9407 recipe image
French Potato Salad - Gh_9407 recipe image
Print Recipe

French Potato Salad – Gh_9407

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 124.0

Description

This French-style potato salad offers a fresh and vibrant twist on a classic side dish, perfect for spring and summer gatherings. Instead of boiling, the red potatoes and shallots are roasted until tender and slightly caramelized, then joined by crisp-tender green beans. The vegetables are tossed in a simple, zesty dressing made from lemon juice, Dijon mustard, and olive oil, creating a bright flavor profile that cuts through the earthiness of the potatoes. Topped with crumbled blue cheese for a salty, creamy contrast, this dish is incredibly versatile. It serves beautifully warm straight from the oven or chilled later in the day. Ideal for picnics, potlucks, or as a light, flavorful accompaniment to grilled meats or fish, this recipe brings home-style comfort to your table with minimal effort.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (220ðC).
  2. Peel the shallots. If using white onions instead, peel them and cut each lengthwise in half.
  3. Cut the red potatoes into 1 1/2-inch chunks.
  4. In a large roasting pan (approximately 17" by 11 1/2"), combine the shallots, potato chunks, salt, and 1 tablespoon of olive oil. Toss to coat evenly.
  5. Roast the shallots and potatoes for 30 minutes.
  6. Meanwhile, trim the ends from the green beans.
  7. After 30 minutes, remove the pan from the oven and stir in the green beans and 1 tablespoon of olive oil.
  8. Return to the oven and roast for 15 minutes longer, or until the potatoes and green beans are tender but still crisp.
  9. In a large bowl, whisk together the lemon juice, Dijon mustard, and the remaining 1 tablespoon of olive oil to make the dressing.
  10. Transfer the roasted vegetables to the bowl and toss gently to coat with the dressing.
  11. Place the dressed vegetables on a serving platter.
  12. Sprinkle with crumbled blue cheese just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 124.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 28.0g10%
Dietary Fiber 10.8g44%
Sugars 13.2g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: french salad, roasted potato, green beans, dijon dressing, red potatoes, shallots, spring side dish, picnic food, blue cheese, warm salad, vegetable roast, lemon mustard, haricots verts, potato salad, summer recipe, side dish, roasted vegetables, easy dinner, potluck idea, fresh herbs
Recipe Card powered by WP Delicious