Jacque's French Potato Salad

Jacque's French Potato Salad

From Julia and Jacques Cooking at Home
by Julia Child, Jacques Pepin

Try this great personal Frech Potato Salad.... incredible...taste it ! O la la....

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple basil,

fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

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.

French Green Bean Potato Salad

Another great French Potato salad recipe...great with beans...taste it !

FRENCH POTATO SALAD WITH GREEN BEANS

6 med. potatoes (2 lbs.)
6 slices bacon
8 oz. green beans

DRESSING:

1/2 c. dry white wine
1/2 c. olive oil
1/4 c. tarragon vinegar
2 tbsp. chopped fresh parsley
1/4 c. chopped green onions
1 tsp. salt
1/4 tsp. pepper

Combine dressing ingredients. Cook potatoes until tender. Slice potatoes while warm. Fry bacon until crisp. Crumble. Cook green beans until tender. Combine beans, bacon and potatoes. Toss
with dressing. Makes 6 (1 cup) servings.

FRENCH VINAIGRETTE POTATO SALAD

FRENCH VINAIGRETTE POTATO SALAD

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

VINAIGRETTE:

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 !

French Potato Salad

The great French Potato Salad....tasty and o la la ..!
Ingredients

* 1 lb small white potatoes
* 1 lb small red potato
* 2 tablespoons good dry white wine
* 2 tablespoons chicken stock
* 3 tablespoons white balsamic vinegar
* 1/2 teaspoon Dijon mustard
* 1 tablespoon kosher salt
* 3/4 teaspoon fresh ground pepper
* 10 tablespoons olive oil
* 1/4 cup minced green onions (white and green parts)
* 2 tablespoons minced fresh dill
* 2 tablespoons minced parsley
* 2 tablespoons chiffonade fresh basil leaves

Directions

1.Cut potatoes in half, quarters if they are larger.
2.Steam until cooked--can pierce easily with fork (can boil if you prefer).
3.Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
4.Place in medium bowl and toss gently with the wine and chicken stock.
5.Allow the liquids to soak into the warm potatoes before proceeding.
6.Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion.
7.Add the vinegarette to the potatoes.
8.Add the green onions, dill, parsley, and basil.
9.Serve warm or at room temperature.

Scandinavian Potato Salad

Great Scnadinavian Pototo Salad to celebrate Syttende Mai...Norwegian Holiday

2 lbs mini white or red potatoes (or some of each) 1 kg
1/2 lb green beans, trimmed and sliced diagonally in 1-inch

(2.5 cm) pieces 250 g
1 tbsp white wine vinegar 15 mL
1 tsp liquid honey 5 mL
1 tbsp Compliments Whole Grain Dijon Prepared Mustard 15 mL
1/4 cup Compliments Balance Mayonnaise Style Dressing

60 mL
1/4 cup Compliments Sensations Toscano PGI Extra Virgin

Olive Oil 60 mL
2 pkgs. Compliments Maple Pepper Flavoured Smoked Salmon

Strips 400 g
1/4 cup chopped fresh parsley 60 mL
1 bunch green onions, thinly sliced
Salt and pepper

Recipe Directions

1. Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature.
2. In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil.
3. Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.

Irish Potato Salad 2

recommended Irish Potato salad..

IRISH POTATO SALAD 2

2 tbsp. vinegar
1 tsp. celery seed
1 tsp. mustard seed
3 med. to lg. potatoes, boiled in salted water
2 tsp. sugar (approx.) add to taste
1/2 tsp. salt
2 c. finely shredded cabbage
12 oz. can corned beef, chilled & cubed
1/4 c. sliced green onions
1 c. Miracle Whip
1/2 c. milk
1/2 tsp. salt

Combine vinegar, celery seed and mustard seed; set aside. Cube potatoes. While still warm, drizzle with vinegar mixture. Sprinkle with sugar and 1/2 teaspoon salt. Chill.

Just before serving, add cabbage, corned beef and onion. Blend Miracle whip, milk and salt. Fold into salad until well mixed.

Irish Potato Salad 1

Another great Irish salad's.... great !

IRISH POTATO SALAD

4 lg. potatoes, cooked, peeled and cubed
2 lg. green onions or shallots, finely chopped
6 radishes, thinly sliced
1/4 c. coarsely crushed peanuts
2 hard-cooked eggs, chopped
1 red apple, cored and diced
1 stalk celery, diced
3 tbsp. chopped chives
1 clove garlic, pressed
1 tsp. dried basil or 1 tbsp. fresh basil
1/4 c. mayonnaise
Salt and pepper to taste
Chopped parsley

In a large bowl, place potatoes, onions, radishes, peanuts, eggs, apple and celery. Mix chives, garlic and basil with mayonnaise. Stir in potato mixture. Season with salt and pepper. Place in serving bowl or platter and sprinkle with parsley.

Like to fix this for St. Patrick's Day since we always make this a special dinner at the Roddy house because Dad's heritage is Irish, Scottish, Gaelic.