1. Welcome to Tacoma World!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tacoma discussion topics
    • Communicate privately with other Tacoma owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

French Potato Salad (Americanized)

Discussion in 'Food Talk' started by Racerboy221, Apr 9, 2011.

  1. Racerboy221

    Racerboy221 [OP] Well-Known Member

    Joined:
    Mar 19, 2011
    Member:
    #53292
    Messages:
    433
    Gender:
    Male
    First Name:
    Bill
    Litchfield Park, AZ
    Vehicle:
    Tacoma 2.4, Std cab/bed, 18"wheels,airshocks
    18" Wheels & Tires, Airshocks, CB Radio
    This was one of my most called for items when I did outdoor catering events. Its a potato salad made without mayonnaise so it survives in warm weather and it was always the item that disappeared before anything else!! The eggs and bacon were added to Americanize this French recipe. Enjoy!!!

    • 1 pound small white boiling Potatoes
    • 1 pound small red boiling Potatoes
    • 2 tablespoons good dry white wine
    • 2 tablespoons chicken stock
    • 3 tablespoons Champagne Vinegar
    • 1/2 teaspoon Dijon Mustard
    • 2 teaspoons Kosher Salt
    • 3/4 teaspoon freshly ground Black Pepper
    • 10 tablespoons good Olive Oil
    • 1/4 cup minced scallions (white and green parts)
    • 2 tablespoons minced fresh dill
    • 2 Tablespoons minced flat-leaf Parsley
    • 2 tablespoons julienned fresh Basil leaves
    • 4-5 Slices Bacon, Cooked Crisp
    • 2-3 Eggs, Boiled, Peeled and Sliced
    Directions

    Crisp the Bacon, cool and set aside. Hard Boil the eggs, slice and set aside. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in acolander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
    Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Toss in the Bacon and Boiled Egg slices. Serve warm or at room temperature.
     
To Top