Potato Salad Video Tutorial


Friday, August 1, 2008



Unlike the cold American potato salad coated with mayonnaise, French potato salad is usually bathed in a vinaigrette and served warm. O la la...great and tasty...the French style

3 lbs. (9 med.) boiling potatoes
3 tbsp. vermouth
1 tbsp. stock glaze, or 3 tbsp. stock
Salt and pepper


2 1/2 tbsp. wine vinegar
1 1/2 tsp. dijon mustard
1/4 tsp. garlic salt
1/4" anchovy paste
7 tbsp. olive oil
4 tbsp. chives, minced
2 tbsp. fresh herbs, minced

Wash and scrub potatoes. Do not peel. Bring 1/2" water to boil in large saucepan and add potatoes. Cook, covered, until barely tender when pierced with a two-tined fork. Overcooking destroys the crisp texture of the dish.

While potatoes are cooking, combine dressing ingredients in jar and shake until thoroughly incorporated. Or put vinegar, mustard, salt and anchovy paste in small bowl and beat with
whisk until blended, then whisk in oil by droplets as though making mayonnaise. Add herbs.
When potatoes are barely tender, remove from pan and peel or not. Slice thinly. Put potatoes in large bowl and immediately add vermouth and stock; sprinkle with salt and pepper. Gently fold together. Potatoes should still be hot at this point and will absorb the liquid in a minute or two. Add dressing and season to taste with salt, pepper and any desired herbs. Treat gently to prevent breaking.

Transfer to serving dish lined with fresh greens and garnish with additional herbs. Serve warm in the French manner.For the most delicate flavor, prepare as close to serving time as possible, then simply set aside at room temperature up to 4 or 5 hours until ready to garnish and serve. Or prepare a day in advance, chill and allow to stand at room temperature at least 1 hour before serving.

Stock might be a little leftover deglazing sauce, or juices from a roast or braised dish. Ham or beef lends an admirable flavor. Great French Potato Salad with vinaigrette ready to serve...mmmm bon appetite !

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