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French style potato salad
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| Artist: |
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| Categories: |
French, Salads, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6
| med | Potatoes , about 2 lb. | | 1
| cl | Garlic , cut into halves | | 1/4
| tsp | Instant beef bouillon , or | | | -chicken | | 1/3
| cup | Hot water | | 1/3
| cup | Dry white wine | | 3
| tbsp | Parsley , snipped | | | TARRAGON DRESSING | | 3
| tbsp | Olive oil , or vegetable oil | | 2
| tbsp | Tarragon vinegar | | 2
| tsp | Chives , snipped | | 1
| tsp | Salt | | 1
| tsp | Dijon mustard | | 1/2
| tsp | Dried tarragon | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | To prepare salad: heat 1-inch salted water (?teaspoon salt to 1 cup water) to boiling. | | 2 | Add potatoes. | | 3 | Heat to boiling. | | 4 | Reduce heat. | | 5 | Cover and cook until tender, 30 to 35 minutes. | | 6 | Drain, cool and peel. | | 7 | Rub 2-quart bowl with garlic. | | 8 | Discard garlic. | | 9 | Cut potatoes into ?inch slices and place in bowl. | | 10 | Dissolve bouillon in hot water. | | 11 | Add wine. | | 12 | Pour over potatoes. | | 13 | Cover and refrigerate, stirring once or twice. | | 14 | Drain. | | 15 | To prepare dressing: shake all ingredients in tightly covered jar and gently toss with potatoes. | | 16 | Sprinkle with parsley. | | 17 | Garnish with tomato wedges if desired |
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