Like most French people, I have an extreme fondness for mustards. And although the Classic Dijon Mustard is one of my favourites, I think my number one has to be the grainy Old-Style Mustard – known in French as “Moutarde à l’ancienne”. Its delicate sweetness and gritty texture makes it a condiment so unique, that I often think you don’t need anything else with it to make a dish shine. It is particularly true in this Kasha Green Bean Potato Salad, where I think a tablespoon or two of the Old-Style Mustard can perfectly replace a complete dressing.
The green beans, cherry tomatoes and potatoes make this dish very reminescent of a Salade Nicoise. But the addition of toasted buckwheat groats (also called Kasha) brings in a large dose of earthiness to it. Buckwheat is more commonly enjoyed in the form of flour in France (especially in Brittany, as featured in the classic buckwheat crepes) but it also features in several gratin recipes as groats (often paired with leeks). And despite its name, buckwheat doesn’t contain any wheat nor gluten.
Kasha is also high in fiber and good proteins, which means you can enjoy this salad as a main rather than a simple side if you wish.
Another favourite of mine featured in this salad is the French cornichon. These small crunchy French-style pickles are slightly more acidic and less sweet than big US-style pickles, and I like to think they are more refined. I throw them in lots of salads in the Summer and they are delicious in sandwiches as well, of course.
This recipe is not a French Classic, but rather a salad that features french-loved ingredients – kasha, grainy mustard and cornichons- which I think all work deliciously together here. And I like to think this is another way to show you that French cuisine doesn’t often comply by strict rules, and that the French’s eating philosophy is usually not all about French food, but more about enjoying food the French way!
My Cooking Notes:
- Kasha is the name for pre-toasted buckwheat groats (I usually purchase mine at the organic store, at Bulkbarn or buy the Bob’s Red Mill one at the grocery store). If you can only get your hands on buckwheat groats, you can easily roast them yourself: place groats in a dry pan over medium heat, stirring for five minutes, until browned.
- Because they are nice and small, rainbow potatoes are usually enjoyed roasted, but I think they work great boiled in this recipe. You can of course opt for any potato variety of your choosing (waxy potatoes, like red bliss or new potatoes are always better for potato salads).
If you try this Kasha Green Bean Potato Salad recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
2 comments
You cannot image how happy I am to find you 🙂
Thank so much, that’s so nice !