Potato Salad

In the Burgandy region of France there is an abundance of mustard plants growing like wildflowers. The story goes that in the 1700's the people in Dijon decided to grind up the mustard seeds with verjuice (premature wine) and made dijon style mustard. Today is most commonly made with white wine and the name is not protected so anyone can make a batch and call it dijon, unlike champagne which can only come from the champagne region. 

Dijon is a wonder condiment. It can transform an ordinary hot dog, be added to dishes for sharpness and added salad dressings for emulsification.

When I buy dijon I purposefully buy a small jar because one of my favorite things is when the dijon is almost gone and I can make my salad dressing right in the container so as to get every last smidge of it. 

I took a chance this weekend and visited the farmers market a little farther from me on Saturday. I went out there for one thing and one thing only.... a Pierogi from this wonderful Polish family that is always there... except this day. I paced back and forth up and down the food tents looking for the lovely ladies in homemade dresses and kerchiefs on their heads but to avail. I thought this was strange so I walked around the rather large farmers market area just to make sure I wasn't missing them. Not there. Then I remembered that the yearly Polish Festival was happening in this weekend in another part of town. They must be celebrating there.

Since I made the journey I decided to pick up some veggies. I passed a potato stand that had beautiful fingerlings in gold, red and purple. I had to have them but what to do with them. Then I saw a booth that some wonderful green beans. Well now we're talking... 

Potato salad is something that every family has their own take on. My mom's is boiled baking potatoes with hard boiled eggs, diced pickles, and half a jar of miracle whip, paprika sprinkled on top. German potato salad is usually warm and made with whole grain mustard. On the 4th of July I tried a Red, White, and Bleu recipe. When I think of potato salad - I think of the French style. Here is my take;


 

French Potato Salad
30 minutes

2 lbs. Fingerling Potatoes, halved or quartered
1/4 lb Green Beans, trimmed
Coarse Salt and Black Pepper
1/4 Olive Oil
3 Tbs. Dijon Mustard
2 Tbs. Sherry Vinegar
1/4 cup drained and halved Green Olives
3 Tbs. Parsley, chopped
1/4 small Red Onion, sliced thinly in half moons
3 strips Applewood Smoked Bacon, diced small

Bring a large pot of heavily salted water to boil on the stove. Add in cut potatoes, cook for 10 minutes. 
In a small pan, slowly crisp up diced bacon so that all of the fat is rendered out. Drain on a paper towel. 

Slice up onion and olives and add to a large bowl for tossing. Add in parsley and bacon.
Add green beans to the boiling potatoes, cook 5 minutes longer. Strain potatoes and green beans in a colander and run cool water over the vegetables to stop the cooking process for about 2 minutes. 

In a small jar combine olive oil, dijon, sherry vinegar (cider or red wine vinegar work great too), about 6 good grinds of black pepper and about 1 teaspoon of salt. Lid the jar and shake shake shake. Taste the dressing - if it is too acidic tasting add a little more salt and if it is a little too fatty tasting add a smidge more vinegar. 

Place potatoes and green beans to the tossing bowl, pour on the dressing, and toss gently with a large spoon. This can be served at room temperature or refrigerated up to overnight. Voila. 

Maybe the green olives and bacon doesn't make it French per se but it is delicious anyway. You could use any olive you like; nicoise, castrelvetrano but I like the little green ones with pimento.