FRENCH POTATO SALAD
An adaptation of Julia Child's classic recipe, this French potato salad is a favorite! It features zingy red potatoes, capers, and parsley.
Provided by Sonja
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, set a timer for 8 minutes. Cook until fork tender (taste test to check).
- Mince the shallot.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the capers, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.
Nutrition Facts : Calories 165 calories, Sugar 2.6 g, Sodium 426.4 mg, Fat 4.5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 3.2 g, Protein 4.1 g, Cholesterol 2.6 mg
13 CLASSIC FRENCH SALADS YOU'LL ADORE
Try these French salad recipes for a true taste of France! From Nicoise to the famous bistro salad, you'll want to make these again and again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a French salad in 30 minutes or less!
Nutrition Facts :
FRENCH POTATO SALAD
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
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
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
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 SHALLOTS
Provided by Pierre Franey
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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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- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
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