French Potato Salad
photo by Ingy1171
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1⁄2 oil (I use olive)
- 1⁄4 tarragon vinegar or 1/4 salad vinegar
- 1⁄4 cup beef broth
- 1⁄4 cup fresh parsley
- 1⁄2 cup chopped green onion
- 1⁄2 teaspoon tarragon (dry)
- 1⁄2 teaspoon basil
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 1⁄2 - 2 lbs red potatoes
- 1 lb fresh green beans (can use frozen)
- 1⁄2 lb bacon, crumbled
directions
- Slice potatoes with skins on, app.
- 1/4 inch thick, cover with water and cook til fork tender.
- Cook green beans till crispy done.
- Fry up bacon, crumble and drain.
- Mix all other ingredients in small bowl and whisk to combine nicely.
- Gently stir spuds, beans and bacon together.
- Pour dressing over all and mix gently.
- Serve room temp, or piping hot if you wish.
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Reviews
-
Barb, this was so delicious! The measurments for the oil and vinegar are missing, so I used 1/4c and 1/2 c. I also used fresh basil and Italian parsley. At first I thought there was going to be way too much dressing, but the potatoes slurp it right up! This was easy to prepare, and the flavor is incredible. Thanks for posting this mayo-free alternative!
RECIPE SUBMITTED BY
Barb Conley
Bowman, ND
I live in a small town in far southwestern North Dakota and teach at the local school.
My husband is a teacher, coach & hunter. Recipes in my repetoire tend to be down-home, and not requiring exotic ingredients, as we are quite isolated from major grocery stores. We have many excellent cooks in this area, though, and exchange recipes frequently. I am a grandma, and also have two Labradors, one just a 10 week old pup. Our dogs are always house dogs as well as hunting companions, so I am busy finding things for him to chew instead of my shoes.
We are adjacent to the beautiful North Dakota Badlands and spend alot of time outdoors, hunting, running our dogs and just exploring.