French Picnic Potato Salad With Eggs Food

FRENCH POTATO SALAD RECIPE

Steps:

• Wash the potatoes and put them in a medium-sized pot. Cover the potatoes with water and boil them for 20 to 30 minutes, or until they're fork-tender.
• While the potatoes are cooking, chop the parsley, dill, and scallions.
• In a small bowl, mix the olive oil, vinegar, crushed garlic, mustard, salt, and pepper.
• Let the potatoes cool for about 10 minutes then chop them up. Add them to a large bowl along with the parsley, dill, and scallions, and toss with the dressing. Chill the potato salad in the fridge or serve 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.

COLD PICNIC POTATO SALAD

Steps:

• Boil the potatoes with the skins on until tender.
• Cool the potatoes.
• Cook the eggs until hard boiled.
• Cool and peel.
• Peel and slice potatoes into a large bowl.
• Slice 10 eggs in bowl with potatoes, reserve 2 eggs for garnish.
• Add the onion, salt, pepper, garlic salt, sugar, mustard, lemon juice and the salad dressing.
• Blend well.
• Slice remaining eggs on top of salad.
• Sprinkle with paprika.
• Chill several hours.
• Serve.

SUPER-SIMPLE PICNIC POTATO SALAD

Steps:

• In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
• Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
• Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
• Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

FRENCH PICNIC POTATO SALAD WITH EGGS

Steps:

• Cook potatoes in boiling water in saucepan 15 to 20 min. or just until tender; drain. Let stand 10 min. or just until cool enough to handle. Meanwhile, mix next 5 ingredients until blended.
• Cut potatoes into quarters; place in large bowl. Add dressing mixture; mix lightly. Let stand 15 min.
• Add all remaining ingredients except eggs; mix lightly. Top with eggs.