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
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
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
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
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
The creator of this recipe named it "French"...I'm not sure who she is anymore (I've had this recipe for a long time) or why, exactly, it's French. It's really good, though, and it keeps well. Enjoy!
Provided by Aunt Cookie
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Boil the potatoes in their skins until done but not mushy.
- While the potatoes cook, blend the dressing ingredients in a blender or food processor.
- Cut the warm potatoes into the dressing, mix well and chill.
- Before serving, stir in the celery and green onion. Garnish with olives, parsley, and chives.
Nutrition Facts : Calories 671.2, Fat 29.2, SaturatedFat 4.1, Cholesterol 11.5, Sodium 1220.5, Carbohydrate 95.2, Fiber 10.8, Sugar 8.9, Protein 10.4
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
FRENCH POTATO SALAD
I always make this potato salad with my ribs in plum sauce recipe. Great side dish for ribs, picnics.
Provided by LeahMarie
Categories Potato
Time 1h15m
Yield 7 Cups
Number Of Ingredients 9
Steps:
- In large pot, cover potatoes with water and boil until tender (about 30 minutes).
- Drain, peel and slice while potatoes are still warm.
- Dissolve instant chicken bouillon in water and pour over potatoes.
- Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
- Mix together, add onions and let stand at room temperature to develop flavors.
Nutrition Facts : Calories 220.7, Fat 8, SaturatedFat 1.1, Sodium 348.3, Carbohydrate 34.4, Fiber 4.4, Sugar 1.6, Protein 4.1
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