French Potato Salad With White Wine And Celery Leaves Recipes

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FRENCH POTATO SALAD WITH WHITE WINE & CELERY LEAVES



French Potato Salad with White Wine & Celery Leaves image

This potato salad includes Yukon Gold potatoes with chopped shallots, & black olives. The dressing includes white wine, vinegar, celery leaves, & olive oil.

Provided by Eileen Goltz

Categories     Pareve

Time 40m

Yield 6 servings

Number Of Ingredients 9

2½ lbs. Yukon Gold potatoes
Coarse salt
3 Tablespoons roughly-chopped shallots
½ cup sliced black olives
2 Tablespoons white wine
2 Tablespoons white-wine vinegar
Freshly ground pepper
3 Tablespoons olive oil
⅓ cup loosely-packed celery leaves from inner stalks, torn in half

Steps:

  • Place potatoes in a stockpot and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain and let the potatoes cool slightly. Peel potato, and cut into quarters or eighths. Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes and olives to bowl; season with salt and pepper. Drizzle in oil; toss to coat. Sprinkle with celery leaves, and serve immediately.

FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES



French Potato Salad with White Wine and Celery Leaves image

This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 1/2 pounds Yukon gold potatoes
Coarse salt
3 tablespoons roughly chopped shallots
2 tablespoons white wine
2 tablespoons white-wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup loosely packed celery leaves from inner stalks, torn in half

Steps:

  • Place potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel potato, and cut into quarters or eighths.
  • Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to bowl; season with salt and pepper. Drizzle in oil; toss to coat. Sprinkle with celery leaves, and serve immediately.

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

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



French Potato Salad image

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

9 potatoes
½ cup vegetable oil
¼ cup tarragon vinegar
¼ cup beef consomme
¼ cup chopped green onions
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper

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 COUNTRY POTATO SALAD



French Country Potato Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well
4 pieces leek (white part only), split lengthwise and thinly sliced
2 roasted red peppers, jarred or homemade
2 tablespoons chopped fresh thyme leaves
2 teaspoons chopped fresh tarragon leaves
2/3 cup Champagne Vinaigrette, recipe follows
2 tablespoons Dijon mustard
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup Champagne vinegar
1 teaspoon sea salt
1 1/2 cups extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
  • In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
  • Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
  • Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
  • In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.

FRENCH POTATO SALAD



French Potato Salad image

Categories     Salad     Potato     Side     Picnic     White Wine     Summer     Capers     Boil     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes

Steps:

  • Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
  • Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.

FRENCH POTATO SALAD



French Potato Salad image

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

2 pounds potatoes, peeled, cooked and sliced
1/4 cup chopped onion
1/3 cup olive oil
4 teaspoons cider vinegar
1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
2 tablespoons minced chives
1/2 teaspoon salt
1/2 teaspoon pepper

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 WITH WHITE WINE AND CELERY LEAVES



French Potato Salad with White Wine and Celery Leaves image

Categories     Salad     Wine     Potato     Celery     Boil

Yield serves 6

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes
Coarse salt
3 tablespoons roughly chopped shallots
2 tablespoons white wine
2 tablespoons white-wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup loosely packed celery leaves from inner stalks, torn in half

Steps:

  • Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
  • Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.

POTATO SALAD WITH WHITE WINE



Potato Salad With White Wine image

Provided by Pierre Franey

Categories     easy, salads and dressings, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds small Idaho, Washington or Yellow Gold potatoes
Salt and freshly ground pepper
1/4 cup dry white wine
4 tablespoons vegetable or olive oil

Steps:

  • Preheat oven to 200 degrees.
  • Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
  • Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 461 milligrams, Sugar 1 gram

CLASSIC FRENCH POTATO SALAD



Classic French Potato Salad image

Nice and pretty for any summer buffet. From the Canadian Food Network. The dressing can be cut back so the potato salad is less oily, if this is your preference.

Provided by Deantini

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small white potatoes (or fingerling potatoes)
1 lb small red potato
1 1/2 cups olive oil
1/2 cup tarragon vinegar
1 tablespoon Dijon mustard
1 bunch chives
sugar
salt
pepper

Steps:

  • Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
  • Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
  • Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm.

Nutrition Facts : Calories 446.6, Fat 40.7, SaturatedFat 5.6, Sodium 28.6, Carbohydrate 20, Fiber 2.6, Sugar 0.9, Protein 2.4

FRENCH POTATO SALAD



French Potato Salad image

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

10 large potatoes
1/2 cup chopped celery
1/4 cup minced green onion
1/2 cup vegetable oil
1/2 cup cider vinegar
3 teaspoons salt
3/4 teaspoon pepper
1 tablespoon dry mustard
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried dill
1 1/2 teaspoons dried tarragon
2 garlic cloves, minced
1 tablespoon honey
1 1/2 cups mayonnaise
olive (optional)
parsley (optional)
chives (optional)

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

MAYO-FREE FRENCH POTATO SALAD



Mayo-Free French Potato Salad image

This potato salad takes its dressing from the French; the potatoes are infused with white wine, chicken stock, and a light vinaigrette instead of gloppy mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

3 pounds small boiling potatoes
2 tablespoons plus 1 1/2 teaspoons salt
1/4 cup good white wine
1/4 cup good-quality chicken stock
1 cup finely diced celery (4 stalks)
1/2 cup thinly sliced scallions (4 scallions), white and green parts
1/4 cup finely diced cornichons
1 tablespoon Dijon mustard
1 tablespoon coarse mustard
3 tablespoons good-quality champagne vinegar or white-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 cup good-quality olive oil
1/4 cup freshly chopped dill

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.

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