MAYO-FREE FRENCH POTATO SALAD
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
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:
- 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.
MAYO-FREE POTATO SALAD
I personally don't like the taste of mayonnaise, so would never eat potato salad. Don't know where this recipe came from, but it ended up pretty good. Always a hit at our summer parties!
Provided by PoeticSerenity
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring the potatoes to a boil.
- Add the eggs into the same pot. Boil for 10 minutes until hard boiled. Take the eggs out of the pot with tongs, but leave the potatoes until you can easily stick a fork into them.
- While potatoes continue to boil, rinse the eggs in cold water to cool down.
- While eggs continue to cool, dice red onion.
- Dice the eggs.
- Remove potatoes from water and dice into large chunks.
- While potatoes are still hot, combine with eggs and onions (heat from potatoes slightly cooks the onions).
- Add seasonings. (These measurements are a guesstimate -- I usually just eyeball and add until it tastes right).
- Serve warm or refrigerate if desired (I prefer mine warm).
Nutrition Facts : Calories 275.2, Fat 15.8, SaturatedFat 2.5, Cholesterol 79.5, Sodium 34.5, Carbohydrate 28.1, Fiber 3.1, Sugar 2.7, Protein 5.7
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
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
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
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- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, scallions, shallots, mustard, parsley, basil, thyme, dill and salt and pepper.
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