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 STYLE BACON & SPINACH POTATO SALAD
Ready, Set, Cook! Special Edition Contest Entry: Bacon and spinach add a new twist to this french-style potato salad. Using Simply Potatoes Diced Potatoes with Onion makes this dish come together in under 15 minutes! This potato salad will go great with any meal and is best served warm or at room temperature.
Provided by dr.crystal
Categories Potato
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
- To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
- In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!
Nutrition Facts : Calories 127.8, Fat 12.4, SaturatedFat 2.8, Cholesterol 8.2, Sodium 738, Carbohydrate 2.5, Fiber 0.9, Sugar 0.4, Protein 2.4
PATRIOTIC POTATO SALAD
From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.
Provided by rochsann
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes until tender; drain, and cool.
- Combine eggs, potatoes, carrot, and green onions in a large bowl.
- Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
- Mix sour cream and mayonnaise and gently fold into the potato mixture.
- Refrigerate salad at least four hours before serving to allow flavors to blend.
Nutrition Facts : Calories 412.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 174.2, Sodium 384.5, Carbohydrate 55.5, Fiber 5.8, Sugar 5.3, Protein 11.6
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 WITH BACON (FROM THE SILVER PALATE)
Steps:
- 1. Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil. 2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve. 3. In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat. 4. When the potatoes are done, drain them and drop them into a mixing bowl. 5. Pour vinegar, olive oil, shallots, and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. 6. Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
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