Previous Post
Read on Mobile

French Potato Salad Recipe

  • Ingredients: 23
  • Serves: 6

French potato salad with small red-skinned potatoes, cut into 1/4-inch-thick rounds, canned low-salt chicken broth, dry white wine.

Ingredients

  • 3 lb. small red-skinned potatoes, cut into 1/4-inch-thick rounds
  • 1/4 cup canned low-salt chicken broth
  • 1/4 cup dry white wine

The Mashed Potatoes

The Chicken Filling

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Stir in parsley, poppy seeds and shallot.

    For this step you will need

  2. Step 2 Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.

    For this step you will need

  3. Step 3 Steam potatoes until tender, about 8 minutes. Transfer to large bowl. Mix in broth and wine. Let stand 5 minutes.

    For this step you will need

  4. Step 4 Pour vinaigrette over warm potatoes. Toss gently. Season with salt and pepper. Serve warm or at room temperature.

    For this step you will need

Nutrition information

Calories 360 Carbohydrates 41 g (14%)
Fat 19 g (30%) Protein 6 g (11%)
Saturated Fat 3 g (13%) Sodium 137 mg (6%)
Polyunsaturated Fat 3 g Fiber 6 g (23%)
Monounsaturated Fat 14 g Cholesterol 0
Next Post
Previous Post
Read on Mobile

French Potato Salad Recipe

  • Ingredients: 21
  • Serves: 8

French potato salad with of 2 1/2-inch-diameter red-skinned potatoes.

Ingredients

  • 3 1/4 lb. of 2 1/2-inch-diameter red-skinned potatoes

The Mashed Potatoes

The Chicken Filling

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.

    For this step you will need

  2. Step 2 Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot.

    For this step you will need

  3. Step 3 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.

    For this step you will need

Nutrition information

Calories 212 Carbohydrates 33 g (11%)
Fat 7 g (11%) Protein 4 g (8%)
Saturated Fat 1 g (5%) Sodium 121 mg (5%)
Polyunsaturated Fat 1 g Fiber 4 g (18%)
Monounsaturated Fat 5 g Cholesterol 0
Next Post
Previous Post
Read on Mobile

French Potato Salad Recipe

  • Ingredients: 21
  • Serves: 8

French potato salad with of 2 1/2-inch-diameter red-skinned potatoes.

Ingredients

The Mashed Potatoes

The Chicken Filling

The Causa

Whisk together in medium bowl:

To serve:

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  2. Step 2Cook 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.
  3. Step 3Cut 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.

Nutrition information

Calories 212 Carbohydrates 33 g (11%)
Fat 7 g (11%) Protein 4 g (8%)
Saturated Fat 1 g (5%) Sodium 121 mg (5%)
Polyunsaturated Fat 1 g Fiber 4 g (18%)
Monounsaturated Fat 5 g Cholesterol 0
Next Post