Barefoot Contessa French Potato Salad Recipes

BAREFOOT CONTESSA'S HERB POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot of water.
• Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
• Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.
• Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
• Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper.
• Slowly whisk in the olive oil to make an emulsion.
• Set aside.
• When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size.
• Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
• Add the onion, tarragon and parsley, and salt and pepper to taste.
• Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.
• Serve cold or at room temperature.
• **Cook time does not allow for the potatoes to "steam" for 20 minutes after boiling them or the few hours of refrigeration time.

POTATO SALAD (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Place potatoes and 2 tablespoons of salt in large pot of water. Bring the water to a boil, then lower the heat and simmer 10-15 minutes, until the potatoes are barely tender when pierced with a knife *.(See recipe update introduction.).
• Drain the potatoes (skins on) in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.
• Allow the potatoes to steam for 15-20 minutes.
• Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill or parsley, 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of crushed red pepper, if using.
• Set aside.
• When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
• Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.
• Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate a few hours to allow the flavors to blend **.(See recipe update - introduction).
• Serve either cold or at room temperature.

BAREFOOT CONTESSA FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20-30 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 (I do this by holding them in a hot pad), cut them in half or quarters if they are quite large 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 (INA GARTEN) RECIPE

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 20-25 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes vaporates, about 2 minutes. Cut warm potatoes into quarters. Toss with wine and chicken stock. In bowl, mix vinegar, mustard, salt & pepper, then slowly whisk in olive oil. Add mixture to potatoes. Add scallions, dill, parsley and basil. Let stand at at room temperature. Toss again and serve.

FRENCH POTATO SALAD (BAREFOOT CONTESSA)

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.