Bistro Potato Salad Recipes

BISTRO POTATO SALAD

Steps:

• In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
• Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
• In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

RESTAURANT-STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

LE JARDIN BISTRO HERRING AND WARM POTATO SALAD

Steps:

• Soak the herring fillets in water for 24 hours, changing the water 3 times. Then dry them well with a towel.
• Put the fillets in a deep dish. Add the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with olive oil Cover, refrigerate, and marinate for 5 days.
• Just before serving, boil the potatoes for about 10 minutes, or until cooked through. Peel and slice them 1/8 to 1/4-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the chopped tomato, onion, parsley and parsley sprig.
• Suggested Drink: Josmeyer Riesling, 1996.

FRENCH STYLE GRILLED POTATO SALAD

Steps:

• Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
• Heat the grill to medium.
• In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
• While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
• Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

THE BISTRO BAKED POTATO

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.