Aardappel Salade Potato Salad Food

GOURMET SALAD (SALADE GOURMANDE)

Steps:

• Break off the stems of the artichokes, remove most of the leaves, cut off the tips on the remaining leaves and carve off everything that is green on the artichoke bottoms. Immediately pat with lemon juice.
• Whisk 1 quart of cold water with the flour, juice of 1/2 lemon and 2 tsp salt and bring to a boil.
• Cook the artichokes, uncovered, until soft (20-30 minutes).
• Put them in a bowl of cold water.
• When cold, remove the rest of the leaves and all "hair" on the bottoms. Put aside.
• Boil the beans in salted water until crisp and put in cold water.
• Cut off the lower part of the asparagus, saving only the top three inches. Cook the asparagus in salted water until crisp and put in cold water.
• Drain the vegetables and pat dry with a kitchen towel. Cut the artichoke bottoms into 1/2-inch pieces.
• Make the dressing by whisking the herbs, any liquid from the truffle and salt and pepper with the vinegar and lemon juice. Add the oil.
• Mix artichokes, asparagus and beans with the dressing.
• Rinse the lettuce and pat dry.
• Arrange the lettuce on two plates, put the vegetables in the middle, garnish with the foie gras slices and finely slice the truffle all over the plates. Garnish with a little coarsely ground pepper.
• Serve immediately.

ZALM SALADE - SALMON SALAD

Steps:

• For the salad dressing: Mix dry ingredients well; add vinegar and water slowly, stirring constantly and cook until thickened and smooth.
• Beat eggs or egg yolks slightly; add a little of the hot mixture to the eggs gradually, stirring well.
• Then add remaining hot mixture and cook over low heat for another five minutes.
• Add butter, transfer to a container or glass jar and allow to remain uncovered until cool.
• When ready to serve, thin with cream to desired consistency.
• Flake fish, add celery and one cup of the salad dressing.
• Season to taste with salt and pepper; blend thoroughly.
• Place on salad greens on a chilled plate.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

SOUR CREAM POTATO SALAD

Steps:

• Combine potatoes, cucumber, onion, celery seed, salt and pepper; toss together lightly.
• Separate yolks from whites of eggs; dice whites and add to potato mixture.
• Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard.
• Add to potatoes and toss together lightly.
• Allow to stand for 15 minutes before serving.
• Garnish with salad greens.

FRENCH SALAD- SALADE COMPOSEE

Steps:

• Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
• At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
• Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
• Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
• Cooking time is marinade time.
• Delicious with grilled olive-oiled French bread and a chilled rosé wine.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.

AARDAPPEL SALADE - POTATO SALAD

Steps:

• Mix first three ingredients together lightly.
• Heat water, salt, pepper and butter until melted; add vinegar.
• Pour over potato mixture; mix thoroughly but lightly.
• Sprinkle parsley over top.