JACQUES'S FRENCH POTATO SALAD BY JULIA CHILD AND JACQUES PéPIN
This salad is light and clean, full of fresh herbs. A wonderful accompaniment to all sorts of summer fare.
Provided by Lisa
Categories Side Dish
Number Of Ingredients 16
Steps:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by ½-inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and an 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 ½-inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small sauté pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high head. Add the garlic, toss to mic, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into ½-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3-4 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 seasoning 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
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.
JACQUES'S FRENCH POTATO SALAD
Provided by Julia Child
Categories Salad Wine Egg Mustard Olive Onion Potato Side Fourth of July Picnic Backyard BBQ Lunch Basil Family Reunion Tarragon Parsley Boil Radicchio Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
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.
JACQUES' FRENCH POTATO SALAD
Recipe posted in Epicurious, April, 2012 - recipe from Jacques Pepin. Posted for ZWT 8 - France. (boiling time for potatoes is estimated as none was given).
Provided by DailyInspiration
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Scrub the potatoes and place 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. If desired, scrape the skin from the cooked potatoes 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 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 with chopped egg around the edges, and parsley over the top.
Nutrition Facts : Calories 451.3, Fat 28.9, SaturatedFat 4.2, Cholesterol 46.6, Sodium 556.5, Carbohydrate 40.4, Fiber 6.5, Sugar 4.2, Protein 6.4
FRENCH POTATO SALAD (LIGHT)
Make and share this French Potato Salad (Light) recipe from Food.com.
Provided by Maito
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
- Make dressing by mixing all of the ingredients together.
- Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.
Nutrition Facts : Calories 417.9, Fat 7.6, SaturatedFat 0.7, Sodium 321.7, Carbohydrate 76, Fiber 9.6, Sugar 3.5, Protein 9
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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