French Potato Salad With Herbes De Provence 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.

FRENCH POTATO SALAD WITH HERBES DE PROVENCE

French Potato Salad With Herbes De Provence image

Warm potato salad with mild oil and vinegar dressing. Look for herbes de provence in the spice section of your grocery. No mayo used!

Provided by gail.lalumiere

Categories Potato

Time 28m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs red potatoes, cut into 1/4 inch slices
2 tablespoons salt
1 medium garlic clove
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
3 teaspoons dried herbes de provence
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
3 green onions, sliced thinly

Steps:

In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
Pour the dressing over the potatoes and let it sit for 10 minutes.
Mix gently to combine, transfer to a bowl and serve immediately.

Nutrition Facts : Calories 193.2, Fat 9.3, SaturatedFat 1.3, Sodium 2354.8, Carbohydrate 25, Fiber 2.9, Sugar 1.7, Protein 3.1

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