Recipe by Kimberly West
"It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese."
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medium red potatoes
shredded red cabbage
1 (11 ounce) can
whole kernel corn, drained
red onion, diced
red bell pepper, diced
green bell pepper, diced
yellow bell pepper, diced
1 (15.5 ounce) can
white kidney or cannelini beans, rinsed and drained
grated Romano cheese
salt and ground black pepper to taste
I made this salad for our Mother's Day celebration. My mother wanted a luncheon of salads. I wanted to try some salads that were not so ordinary and routine, and this salad really fit the bill! It is a beautiful salad with lots of color. (I used an orange bell pepper instead of the green.) Everyone loved it! And we were all pleased at the healthier choice it offered us over mayonnaise laden potato salad. Definitely a keeper! I'll make it again and again.
The best thing I can say about this is that it's different. I found it very labor intensive and only passable in flavor. Glad I try out recipes before making them for pot lucks!
Ingredients were a little pricey for one side dish, and the serving number is way off. I made the dish without modifying and ended up with a roaster pan full. Fortunately, I was making it for a youth gathering and needed alot. Sadly, I bought enough ingredients to double it and ended up using only half. I heard back that this was one of the favorites of the teenagers. They loved that it had no eggs or mayo.
I came across this while searching for a recipe to use up the head of red cabbage. A little different, but tasty and pretty nonetheless. I cut the recipe in half, but then only used 4 red potatoes (instead of 7). I also had only 1/2 a red pepper, I didn't bother to buy the other 2 colored peppers. I added the dressing and it was soaked up immediately, probably because I didn't let the potatoes cool completely. Anyway I ended up making twice as much dressing just to get it going. Also added a splash of red wine vinegar, it seemed to need it.
I would give it a ten if I could, I just found this to be very good & more like a meal in one with the potatoes and beans. I didn't have the romano cheese but it didn't need it. Excllent on a hot day or not. Will be making this again ;-)
I made this for my daughter's high school graduation party and it was a huge hit with all our guests, from the grandparents down to the teenagers. I followed the recipe except that I almost doubled the ingredients for the dressing. Making the amount of dressing listed left it too dry in my opinion. I have made it for several other occasions and I always get great compliments on it.
Nice to have a potato salad not based on mayonaisse.
Excellent summer dish!
* Percent Daily Values are based on a 2,000 calorie diet.
French Cafe Summer Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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