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.
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRENCH FRY DELUXE SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bake the french fries as the label directs until crisp. Let cool.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces. Make the dressing: Whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoons water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
- Photograph by Charles Masters
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 :
SOUTHERN FRIED POTATO SALAD
Just a twist on regular potato salad...frying the potatoes instead of boiling them. I know I should be ashamed of myself. Homemade fries are better (just chop potatoes and fry in whatever oil you have until crispy) but you can also use frozen. Also, you can peel the potatoes if you prefer.
Provided by little_wing
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the potatoes (in batches if necessary) in hot oil until brown and crispy. Drain on paper towels and season with salt and pepper.
- Combine remaining ingredients in large bowl.
- Gently fold in warm potatoes and coat with mixture, being careful not to break the potatoes.
- Serve immediately.
Nutrition Facts : Calories 350.5, Fat 17.8, SaturatedFat 3, Cholesterol 104.7, Sodium 664.7, Carbohydrate 43.7, Fiber 3.8, Sugar 13.7, Protein 6.6
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