Served hot or cold, as a main course or side dish, for a simple weeknight dinner or a blowout picnic lunch, French Potato Salad is a versatile and delicious winner of a recipe. The dish was submitted by reader Polly R. from Olympia, Washington, who has made it for years, always to raves from her family.
The key to the dish is cooking the potatoes just long enough so they're tender, but not so long that they break apart. Also, Polly notes that "honey Dijon mustard is really good in this recipe," and that you must use red potatoes; white potatoes will become mushy. Enjoy.
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2 pounds red potatoes, chopped into 1/2-inch pieces
1 pound fresh green beans, ends trimmed, cut into 2-inch pieces
1 pound boneless, skinless chicken breasts, chopped into 1-inch cubes
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper, to taste
1. Add 2 inches water to a medium or large pot and bring to a boil. Add potatoes, cover, and turn heat to medium. Cook until potatoes are just tender, about 18 to 22 minutes. (They should not be mushy.)
2. Meanwhile, in a steamer or separate pot, steam green beans until crisp-tender, about 10 minutes. Remove to a separate plate. In the same vessel, steam chicken until cooked through, about 9 to 11 minutes.
3. In a small bowl, whisk together olive oil, vinegar, mustard, dill, Worcestershire sauce, salt, sugar, and pepper.
4. In a large serving bowl, combine potatoes, beans, chicken, and dressing. Toss to combine. Season to taste with salt and pepper. Serve.
Serves 10 as a side dish or 6 as a main course
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