Jacques Pepin Potato Salad Recipes

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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.

POTATO AND WATERCRESS SALAD



Potato and Watercress Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds small red potatoes
2 bunches watercress
1 tablespoon Dijon-style mustard
1/3 cup peanut oil
1 tablespoon soy sauce
2 tablespoons red-wine vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Steps:

  • Remove and discard eyes and any damaged parts of potatoes, but do not peel them. Rinse well under cold water, place in a saucepan and cover with cold water. Bring water to a boil over high heat; then, reduce heat to medium. Boil gently until potatoes are tender, 20 to 25 minutes.
  • Drain any water from the potatoes, and spread them out in a gratin dish to cool. When cool enough to handle, cut the unpeeled potatoes into 1/2-inch slices. Spread the slices out in a single layer, so they are less likely to break, in the gratin dish.
  • Trim the watercress stems, removing about 2 inches, and set the trimmings aside for a soup, perhaps. Wash the trimmed watercress and dry thoroughly. There should be about 4 cups.
  • Mix the remaining ingredients together in a bowl large enough to hold the finished salad. Do not worry if these dressing ingredients separate. The mixture should not be emulsified.
  • At serving time, add the potatoes and watercress to the dressing in the bowl, and toss lightly but thoroughly. Serve immediately, as the watercress tends to wilt quickly once it is combined with the dressing.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams

JACQUES' FRENCH POTATO SALAD



Jacques' French Potato Salad image

Recipe posted in Epicurious, April, 2012 - recipe from Jacques Pepin. Posted for ZWT 8 - France. (boiling time for potatoes is estimated as none was given).

Provided by DailyInspiration

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs fingerling potatoes (or other small waxy potatoes)
1/2 cup extra-virgin olive oil (or a little more to taste)
1/2 cup scallion (green and white parts - 1/4 inch pieces)
1/2 cup onion, chopped
3 garlic cloves, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon mustard
2 -3 tablespoons chives, chopped
2 tablespoons fresh basil, tarragon and parsley, coarsely chopped (2 tbsp. combined (or more)
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon fresh cracked black pepper (or more to taste)
1 large radicchio, leaves (about 6 from outside of head)
1 -2 hard-boiled egg, coarsely chopped
fresh parsley, chopped

Steps:

  • Scrub the potatoes and place 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. If desired, scrape the skin from the cooked potatoes 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 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 with chopped egg around the edges, and parsley over the top.

Nutrition Facts : Calories 451.3, Fat 28.9, SaturatedFat 4.2, Cholesterol 46.6, Sodium 556.5, Carbohydrate 40.4, Fiber 6.5, Sugar 4.2, Protein 6.4

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.

Provided by Food Network

Categories     side-dish

Time 27m

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 17

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters
Parsley sprigs

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

JACQUES PEPIN'S POTATOES FONDANTES



Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

  • Trim the potatoes of any eyes or damaged areas and wash well in cold water.
  • Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
  • Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
  • Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
  • Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
  • Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

JULIA'S AMERICAN-STYLE POTATO SALAD



Julia's American-Style Potato Salad image

Provided by Julia Child

Categories     Salad     Egg     Onion     Potato     Side     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Lunch     Mayonnaise     Vinegar     Bacon     Family Reunion     Lettuce     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 15

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream (optional)
For garnishing
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Steps:

  • Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
  • Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
  • Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
  • Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
  • To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

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