It is almost that time… the time of year when I make big batches of salads to keep in the fridge for easy lunches. During the summer, I usually keep a chicken salad, potato/pasta salad and vegetable salad in the fridge to go with a quick BLT (or usually just T). I used the Barefoot Contessa’s recipe for this French Potato Salad, recipe, here.
This is a very simple recipe – steamed potatoes tossed in a dijon and champagne vinaigrette with parsley, dill and scallions. Tart and tangy with the dressing and herbs – a perfect compliment to a sweet brisket sauce.
Instead of cubes, I did the potatoes in slices – made it look/seem more like a dinner side dish than a potato salad.
Simple and pretty – perfect “real” food for summer.
I’m excited to snack on this all week for lunch. I’m trying to upgrade my lunches during the week from a peanut butter sandwich… any ideas?