French Potato Salad Recipe - Cooking Index
French Potato Salad Recipe - Cooking Index
The lazy, hazy days of summer are winding to a close. That means lots of picnics and lots of perfect settings for this great potato salad that Julia Child offers in the French style. Although the recipe features sliced rather than cubed potatoes, the real surprise is not the shape of the potatoes, or the marvelous taste, but how easy it is to make.
Courses: Salads, Side dish| 1 1/2 lbs | 681g / 24oz | Small new potatoes |
| = all the same shape and size, if | ||
| Possible) | ||
| 2 tablespoons | 30ml | Finely-minced shallots or scallions |
| = (1 bunch scallions or 1 shallot) | ||
| Salt - to taste (optional) | ||
| Freshly ground white pepper - to taste | ||
| = (white pepper lends its own unique | ||
| Flavor) | ||
| 1/4 cup | 59ml | Cooking water from the potatoes |
| = (or low-fat chicken stock) | ||
| 1 1/2 tablespoons | 22ml | Red wine vinegar |
| 1 tablespoon | 15ml | Olive oil |
Cooking The Potatoes: Fill a large saucepan about half full of cold water.
Wash the potatoes. Peel them one at a time. (If a potato is round and fat rather than long and thin, cut it in half lengthwise.)
Cut the potatoes into fairly uniform slices 1/4-inch thick. Drop each slice in the cold water as it is prepared. That keeps it from becoming discolored.
When all the potatoes are ready, leave them in the saucepan while you drain the water, then cover the potatoes with fresh cold water.
Bring the fresh water to a simmer over medium heat, then allow it to simmer until the potatoes are just tender, about 3 to 5 minutes. Watch the potatoes very carefully. Crunchy, undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.
Leaving the potatoes in the saucepan, carefully drain the cooking water. But reserve some water for use in this potato salad, or for a soup.
After draining off the water, immediately cover the pan that still contains the potatoes. Set it aside for 3 to 4 minutes, but no longer than 5 minutes. This allows the slices to firm up.
Preparing The Salad: Carefully transfer the warm potatoes to a roomy bowl, but work slowly so they hold their shape.
Fold gently with the shallots or scallions, a sprinkling of salt (if using) and pepper, chicken stock or potato water, vinegar, and parsley. Let sit for 10 minutes or so, folding gently several times.
Taste and add more seasoning, if necessary.
Fold the salad with the oil. The potato salad is ready to be served. (If you wish, you can cover the salad and refrigerate it for a day or two. If the salad is made with oil, let it sit for 1/2 hour after removing it from the refrigerator before serving.)
This recipe yields 6 side-dish servings.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 90; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 5mg; Carbohydrates 16g; Dietary Fiber 1g; Sugars 2g; Protein 2g.
Source:
Diabetes Forcast - Aug, 2000 at - http://www.diabetes.org/main/community/forecast/default.jsp
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.