French Potato Salad Bowl Recipe

Kiki Nelson's French Potato Salad Bowl uses a little maple syrup for a hint of sweetness to round out the flavors.

Kiki Nelson

Potato salad often brings to mind the gloppy, mayonnaise-y picnic staple. But in Southern France, potato salad is a whole other story — fresh and light, with tons of herbs and ground mustard. In my version, I also add a little maple syrup for a hint of sweetness to round out the flavors, and it makes for the most perfect meal when scooped over a bed of greens. —Kiki Nelson

French Potato Salad Bowl

Serves 1

Ingredients

2 cups baby potatoes
1 tablespoon coarse-ground mustard
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
½ teaspoon minced garlic
1 tablespoon chopped fresh dill
3 cups arugula or spring greens
½ cup sliced red onion

Cookbook that says Kiki Nelson, Plantifully Simple; bowl of noodles on cover

Courtesy Simon & Schuster

Directions

Place the potatoes in a small pot and add just enough water to cover. Over medium-high heat, bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork tender, about 20 minutes. Drain and set aside to cool slightly while you make the rest of the salad.

In a small bowl, stir together the mustard, maple syrup, lemon juice, garlic, and dill.

Add the greens to a large bowl. Scatter the potatoes over the top, followed by the onion. Drizzle with the dressing and toss well to combine.

Excerpted from Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight Loss. Copyright @ 2024 by Kiki Nelson. Photography copyright © 2024 by Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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