Simple Parisian Style Potato Salad Food

SIMPLE PARISIAN-STYLE POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

PARISIAN POTATO SALAD RECIPE

Steps:

• In a pot filled with water, add salt and potatoes. Boil them for about 15 minutes. Drain all the water from the pot and leave the potatoes to cool for some time.
• In a medium bowl, add yogurt, oil, mustard, salt, and black pepper. Mix it properly.
• Add the cooked potatoes to this bowl. Then, add in the celery, red onions, eggs, and parsley. Gently mix all of the ingredients together.
• Refrigerate the salad for about 15 minutes and serve.

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 GARDEN POTATO SALAD

Steps:

• Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
• Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
• Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

FRENCH POTATO SALAD

Steps:

• In large pot, cover potatoes with water and boil until tender (about 30 minutes).
• Drain, peel and slice while potatoes are still warm.
• Dissolve instant chicken bouillon in water and pour over potatoes.
• Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
• Mix together, add onions and let stand at room temperature to develop flavors.

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.

PARISIAN SALAD (VEGAN)

Steps:

• To Prepare Sugar Snap Peas:.
• Bring a small pot of water to a boil and add the peas. Let them cook for about 1 minute, or until they look bright green and are just starting to get tender.
• Drain and rinse under cold water until no heat remains.
• To Prepare Potatoes:.
• Bring a small pot of water to a boil.
• Cut each potato into halves or quarters, depending on how big they are. They should be around the same size once cut so that they will cook at the same rate. Add potatoes to boiling water and cook until tender. Drain and let cool slightly.
• Put potatoes into a bowl and toss with olive oil, salt, garlic and dill.
• Heat frying pan on medium heat and add potatoes. Cook for a few minutes, turning them individually to make sure all sides get browned. Remove from heat and let cool.
• To Assemble Salad:.
• Toss baby spinach with dressing of your choice and place in large bowls.
• Place potatoes and peas in middle with the tomatoes and olives around the edge. Sprinkle with the red onion and sesame seeds, and serve.

FRENCH POTATO SALAD

Steps:

• Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes.
• Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve.