French Onion Potato Salad Food

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.

FRENCH ONION POTATO SALAD

Steps:

• Place potatoes in a large pot of boiling water and add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are barely tender and easy to pierce with a knife or fork.
• In a small mixing bowl, stir together Kraft French Onion Dip, plain yogurt, and mustard. Set aside.
• Drain the potatoes and allow potatoes to cool. Once cooled, add the yogurt mixture and stir together to combine. Season with salt and pepper to taste. Add in crumbled bacon and chives and fold in to incorporate.
• Cover and set in the fridge until ready to serve.

FRENCH ONION DIP POTATO SALAD

Steps:

• In large bowl, stir together well everything but the potatoes (and any garnishes). Cover and chill.
• While mixture is chilling, boil potatoes until tender*. Cover with ice water to stop cooking process. Cut into large bit-sized chunks.
• Gently stir potatoes into chilled dip mixture. Cover and chill until serving.
• Garnish with fresh celery leaves and coarse ground black pepper. Serve.
• Goes wonderfully with beef sandwiches, grilled burgers and steaks!

FRENCH ONION POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
• Spray a piece of aluminum foil with cooking spray and cover the baking dish.
• Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

FRENCH POTATO SALAD

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.

FRENCH POTATO SALAD

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.

JACQUES'S FRENCH POTATO SALAD

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.

FRENCH POTATO SALAD WITH GREEN ONIONS

Steps:

• Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine.
• Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.

FRENCH STYLE GRILLED POTATO SALAD

Steps:

• Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
• Heat the grill to medium.
• In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
• While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
• Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

GRILLED ONION POTATO SALAD

Steps:

• Heat grill.
• Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
• Place onion on grill and cook 4-5 minutes per side or until brown and tender.
• Let onion cool and then chop.
• Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
• When cool enough to handle, peeled and cut into 3/4 inch pieces.
• In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
• Whisk in mayo, salt and pepper.
• Stir in onions.
• Add potatoes to bowl, stir and then add celery.
• Stir gently.
• Cover and refrigerate for several hours before serving.

FRENCH POTATO SALAD

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.

CARAMELIZED ONION POTATO SALAD

Steps:

• In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

ONION DIP POTATO SALAD

Steps:

• In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled.
• Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.

FRENCH POTATO SALAD WITH SHALLOTS

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.