FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES
This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel potato, and cut into quarters or eighths.
- Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to bowl; season with salt and pepper. Drizzle in oil; toss to coat. Sprinkle with celery leaves, and serve immediately.
FRENCH POTATO SALAD
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.
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
JACQUES'S FRENCH POTATO SALAD
Jacques' salad is particularly nice for winter meals - the hot potatoes are tossed with white wine and oil, sauteed onions, scallions and garlic. Serve it warm, with slices of hot homemade sausage arranged on top or with other meats.
Provided by Food Network
Categories side-dish
Time 40m
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 14
Steps:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES
Steps:
- Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
- Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.
MAYO-FREE FRENCH POTATO SALAD
This potato salad takes its dressing from the French; the potatoes are infused with white wine, chicken stock, and a light vinaigrette instead of gloppy mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Place the potatoes in a large stockpot; cover with cold water by 2 inches. Place over high heat, and bring to a boil. Add 2 tablespoons salt, and reduce to a simmer. Cook for 15 to 30 minutes, until just barely tender. Drain into a colander. Cover with a kitchen towel, and allow to steam for 10 minutes.
- Cut the potatoes in halves or quarters, depending on size. Combine the white wine and chicken stock, and pour over warm potatoes. Allow to sit for 10 minutes. Add celery, scallions, and cornichons, and toss to combine.
- Combine mustards, vinegar, remaining salt, and pepper in a small bowl; whisk to combine. Gradually add olive oil, whisking constantly, until emulsified. Pour dressing over potatoes; let sit until room temperature; stir in dill. Serve cold or at room temperature.
FRENCH POTATO SALAD
Categories Salad Potato Side Picnic White Wine Summer Capers Boil Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
- Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.
FRENCH POTATO SALAD
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
- Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g
HERBED CELERY-POTATO SALAD
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.
FRENCH POTATO SALAD
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes No Mayo
Time 13h50m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
- In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
- Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 68 g, Cholesterol 0.1 mg, Fat 22.4 g, Fiber 8.7 g, Protein 9.3 g, SaturatedFat 3 g, Sodium 1473.9 mg, Sugar 3.1 g
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