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.
PARISIAN POTATO SALAD RECIPE
Parisian potato salad is made from golden potatoes, vegetables, yogurt, eggs, and herbs. The potatoes are boiled to perfection and then mixed with vegetables and other ingredients. It is easy to make and gets ready in no time.
Provided by Yamini Rathore
Categories Perky Salads
Time 35m
Number Of Ingredients 9
Steps:
- In a pot filled with water, add salt and potatoes. Boil them for about 15 minutes. Drain all the water from the pot and leave the potatoes to cool for some time.
- In a medium bowl, add yogurt, oil, mustard, salt, and black pepper. Mix it properly.
- Add the cooked potatoes to this bowl. Then, add in the celery, red onions, eggs, and parsley. Gently mix all of the ingredients together.
- Refrigerate the salad for about 15 minutes and serve.
Nutrition Facts : Calories 215 kcal, Protein 8 g, Carbohydrate 26 g, Fat 9 g, Sodium 210 mg, UnsaturatedFat -2 g, ServingSize 1 serving
SIMPLE PARISIAN-STYLE POTATO SALAD
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
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 COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
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
I always make this potato salad with my ribs in plum sauce recipe. Great side dish for ribs, picnics.
Provided by LeahMarie
Categories Potato
Time 1h15m
Yield 7 Cups
Number Of Ingredients 9
Steps:
- In large pot, cover potatoes with water and boil until tender (about 30 minutes).
- Drain, peel and slice while potatoes are still warm.
- Dissolve instant chicken bouillon in water and pour over potatoes.
- Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
- Mix together, add onions and let stand at room temperature to develop flavors.
Nutrition Facts : Calories 220.7, Fat 8, SaturatedFat 1.1, Sodium 348.3, Carbohydrate 34.4, Fiber 4.4, Sugar 1.6, Protein 4.1
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
FRENCH POTATO SALAD
Categories Salad Potato Side Picnic White Wine Summer Capers Boil Bon Appétit
Yield Serves 8
Number Of Ingredients 8
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
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
FRENCH POTATO SALAD
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
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.
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
CLASSIC FRENCH POTATO SALAD
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
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
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5/5 (1)Calories 192 per servingServings 4
- Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly. Cut potatoes into 1/4-inch-thick slices. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.
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