French Potato Salad Light Recipes

FRENCH POTATO SALAD

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.

FRENCH POTATO SALAD

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.

FRENCH POTATO SALAD (LIGHT)

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.

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

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.

MAYO-FREE FRENCH POTATO SALAD

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

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.

FRENCH POTATO SALAD WITH SHALLOTS

Steps:

• Put the potatoes with water to cover and salt in a saucepan. Bring to a boil and cook 20 minutes or until potatoes are tender. Do not overcook. Drain and let stand until ready to prepare. The salad should be made while the potatoes are still hot or warm.
• Peel the potatoes and cut them into 1/4-inch thick slices. There should be about 6 cups. Put the slices in a bowl and sprinkle them with the wine.
• Combine the vinegar, oil, shallots, garlic, salt and pepper in a mixing bowl and blend. Add the potatoes and parsley. Blend well. If the salad is left to stand, stir from the bottom before serving.

FRENCH POTATO SALAD

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.