French Cafe Summer Salad Recipe -
French Cafe Summer Salad Recipe
  • READY IN ABOUT 2 hrs

French Cafe Summer Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    1 hr 50 mins


  1. Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
  2. In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2003

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.

Most Helpful Critical Review
Jul 06, 2007

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!

Aug 02, 2003

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.

Jun 13, 2005

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.

Jul 21, 2006

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 ;-)

Nov 16, 2007

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.

Jun 29, 2005

Nice to have a potato salad not based on mayonaisse.

Jun 09, 2005

Excellent summer dish!


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  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 94.4 g
  • 30%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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