Aunt Kathys French Potato Salad Recipes

FRENCH POTATO SALAD

French Potato Salad image

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

AUNT KATHY'S FRENCH POTATO SALAD

Aunt Kathy's French Potato Salad image

My Aunt Kathy is a great cook and this is her version of potato salad. No yellow mustard, eggs or pickle relish. Much more elegant option. She serves it at ladies luncheons and family gatherings. There is never any left. I am asked to bring this to most BBQ's. I added crisp bacon to it for a twist.

Provided by Nancy R @Robeyone

Categories Potatoes

Number Of Ingredients 11

Ingredients

6 cup(s) red new potatoes, unpeeled
1/2 cup(s) mayonnaise
3/4 cup(s) sour cream, or plain greek yogurt
3/4 cup(s) scallions, white and green part
1 tablespoon(s) dill, dried
1/2 tablespoon(s) celery seed
1/2 tablespoon(s) black pepper
1 tablespoon(s) sea salt
1 1/2 tablespoon(s) dijon mustard
- crisp bacon (optional)
- garnish with scallions and dill weed

Steps:

Steam and cool potatoes. Making sure that they are still some what firm for slicing.
Cut cooled and unpeeled potatoes into 1/8" slices
Mix the remaining ingredients in a bowl. Pour over the potatoes. Toss to coat Chill well. Better the next day as the flavors meld.
If adding bacon do right before serving. Mix it in and garnish with it as well.

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