RECIPE FOR FRENCH POTATO SALAD RECIPES

Name: French Potato Salad
Prep time: 10 min
Total time: 30 min
Ingredients: 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large); Coarse salt and ground pepper; 1/4 cup olive oil; 3 tablespoons Dijon mustard; 2 tablespoons sherry vinegar; 1 small shallot, minced (2 tablespoons); 3 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh thyme; 1/4 small red onion, sliced

FRENCH POTATO SALAD RECIPE | MARTHA STEWART

French Potato Salad Recipe | Martha Stewart image

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 9

Ingredients

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

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.

Nutrition Facts : Calories 213 g, FatContent 9 g, FiberContent 3 g, ProteinContent 5 g

FRENCH POTATO SALAD RECIPE | BON APPÉTIT

French Potato Salad Recipe | Bon Appétit image

French Potato Salad Recipe

Provided by Mary Risley

Yield Servings

Number Of Ingredients 8

Ingredients

1/4 cup canned low-salt chicken broth
1/4 cup dry white wine
1/4 cup olive oil
4 green onions, chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons drained capers
3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes

Steps:

Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. DO AHEAD 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.

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FRENCH POTATO SALAD RECIPE | MARTHA STEWART

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
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Reviews 3.6
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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.

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