FRENCH POTATO SALAD
An adaptation of Julia Child's classic recipe, this French potato salad is a favorite! It features zingy red potatoes, capers, and parsley.
Provided by Sonja
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, set a timer for 8 minutes. Cook until fork tender (taste test to check).
- Mince the shallot.
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the capers, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.
Nutrition Facts : Calories 165 calories, Sugar 2.6 g, Sodium 426.4 mg, Fat 4.5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 3.2 g, Protein 4.1 g, Cholesterol 2.6 mg
JACQUES'S FRENCH POTATO SALAD
Provided by Julia Child
Categories Salad Wine Egg Mustard Olive Onion Potato Side Fourth of July Picnic Backyard BBQ Lunch Basil Family Reunion Tarragon Parsley Boil Radicchio Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
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.
SALADE DE POMMES DE TERRE (FRENCH POTATO SALAD)
This is one of my forgotten recipes from the 80s that I fished out of my huge recipe file. I used to make this all the time and we really liked it, I don't know how it came out of rotation. Probably because somehow it never went digital and the card was filed in a weird place. This makes a great side dish to meats and poultry, or...
Provided by Chef Potpie (Laurel)
Categories Potatoes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook potatoes in salted water just until tender, about 15 minutes depending on size. Drain.
- 2. Get broth ready. While potatoes are cooking make vinaigrette by whisking all ingredients together in a small bowl.
- 3. When potatoes are still hot, but cool enough to handle, peel them and slice into 1/4" slices, dropping each slice into serving bowl. Immediately pour broth over potato slices and let them sit for a few minutes, allowing them to absorb the broth.
- 4. Whisk vinaigrette again and add to potatoes along with shallots nd parsley.
- 5. Serve warm or at room temperature.
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