French Potato Salad Recipes

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FRENCH POTATO SALAD



French Potato Salad image

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

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.

Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g

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

JACQUES'S FRENCH POTATO SALAD



Jacques's French Potato Salad image

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

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

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.

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.

SIMPLE PARISIAN-STYLE POTATO SALAD



Simple Parisian-Style Potato Salad image

A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds baby Yukon Gold potatoes, unpeeled
salt to taste
1 bay leaf
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste
¼ cup finely chopped shallots
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
  • Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
  • Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
  • Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
  • Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 28.6 g, Fat 9.5 g, Fiber 2.5 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 31.7 mg, Sugar 0.2 g

FRENCH POTATO SALAD



French Potato Salad image

Categories     Salad     Mustard     Potato     Side     Steam     Fall     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1/2 cup white wine vinegar
1/4 cup Dijon mustard
1/2 cup olive oil
2 tablespoons chopped fresh parsley
1 tablespoon poppy seeds
1 tablespoon finely chopped shallot
3 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
1/4 cup canned low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
  • Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes. Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper. Serve warm or at room temperature.

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

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.

POTATO SALAD WITH FRENCH DRESSING



Potato Salad With French Dressing image

This is my favorite potato salad now. This recipe came from Naomi Judd's cookbook. I don't use the hard boiled eggs because I don't care for them in my potato salad and I cut back on the mayonnaise,onion, pickle relish and leave out the mustard....you can adjust things to your own taste because what really makes this potato salad is the French dressing. Here is the recipe as it appears in Naomi Judd's cookbook

Provided by shells75

Categories     Low Protein

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 idaho baking potatoes (about 1 1/4 lbs.)
1 teaspoon salt
1/2 cup bottled French dressing
3 large eggs
1 cup diced celery
1 cup diced sweet onion
3/4 cup sweet pickle relish
1 1/2 cups mayonnaise
2 tablespoons prepared mustard

Steps:

  • Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
  • Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
  • To the potatoes, add the celery, onion, and pickle relish.
  • In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).

Nutrition Facts : Calories 527.1, Fat 31.9, SaturatedFat 4.9, Cholesterol 121, Sodium 1341.6, Carbohydrate 56.6, Fiber 4.3, Sugar 14.9, Protein 7.4

FRENCH POTATO SALAD WITH SHALLOTS



French Potato Salad With Shallots image

Provided by Pierre Franey

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pound red new waxy potatoes
Salt
1/4 cup dry white wine
1 tablespoon white vinegar
6 tablespoons peanut oil
3 tablespoons finely chopped shallots or 1/2 cup chopped red onion
1/2 teaspoon finely chopped garlic
Freshly ground pepper
1/2 cup finely chopped parsley

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 16 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 521 milligrams, Sugar 2 grams

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From france-hotel-guide.com


CREAMY FRENCH POTATO SALAD RECIPE | MYRECIPES
Place potato in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until almost tender; drain well. Combine sour cream and next 5 ingredients (sour cream through celery seeds) in a large bowl; stir in potato, celery, and remaining ingredients. Cover and chill at least 1 hour.
From myrecipes.com


FRENCH POTATO SALAD RECIPE | LEITE'S CULINARIA
2020-08-16 Season with salt and pepper. Using the back of a fork, crush the soft-boiled eggs against the side of the salad bowl to release the yolk and coarsely mash the white. Gently mix the eggs and some of the vinaigrette into the potato and green bean mixture. Taste and adjust with more salt or vinaigrette as desired.
From leitesculinaria.com


WARM FRENCH POTATO SALAD RECIPE | MYRECIPES
Steam potatoes, covered, 13 to 15 minutes or until tender. While potatoes cook, combine oil and next 5 ingredients in a large bowl; stir well. Drain potatoes. Add warm potatoes to bowl; toss gently to coat. Sprinkle with parsley, chives, and tarragon just before serving. Serve warm or at room temperature.
From myrecipes.com


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