French Potato Salad With Shallots Recipes

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FRENCH POTATO SALAD



French Potato Salad image

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

2 pounds potatoes, peeled, cooked and sliced
1/4 cup chopped onion
1/3 cup olive oil
4 teaspoons cider vinegar
1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
2 tablespoons minced chives
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

Nutrition Facts :

FRENCH POTATO SALAD WITH SHALLOTS



French Potato Salad With Shallots image

Provided by Pierre Franey

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pound red new waxy potatoes
Salt
1/4 cup dry white wine
1 tablespoon white vinegar
6 tablespoons peanut oil
3 tablespoons finely chopped shallots or 1/2 cup chopped red onion
1/2 teaspoon finely chopped garlic
Freshly ground pepper
1/2 cup finely chopped parsley

Steps:

  • Put the potatoes with water to cover and salt in a saucepan. Bring to a boil and cook 20 minutes or until potatoes are tender. Do not overcook. Drain and let stand until ready to prepare. The salad should be made while the potatoes are still hot or warm.
  • Peel the potatoes and cut them into 1/4-inch thick slices. There should be about 6 cups. Put the slices in a bowl and sprinkle them with the wine.
  • Combine the vinegar, oil, shallots, garlic, salt and pepper in a mixing bowl and blend. Add the potatoes and parsley. Blend well. If the salad is left to stand, stir from the bottom before serving.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 521 milligrams, Sugar 2 grams

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

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 GARDEN POTATO SALAD



French Garden Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds fingerling potatoes, halved lengthwise
3 large shallots, cut into chunks
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup sugar snap peas, trimmed
2 tablespoons tarragon vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 cup heirloom cherry tomatoes, halved if large
2 Persian cucumbers, diced
3 radishes, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon

Steps:

  • Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
  • Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

FRENCH POTATO SALAD



French Potato Salad image

Categories     Salad     Mustard     Potato     Side     Steam     Fall     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1/2 cup white wine vinegar
1/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon poppy seeds
1 tablespoon finely chopped shallot
3 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
  • Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes. Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper. Serve warm or at room temperature.

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