Bistro Potato Salad Recipes

Steps:

• In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
• Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
• In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Steps:

• Soak the herring fillets in water for 24 hours, changing the water 3 times. Then dry them well with a towel.
• Put the fillets in a deep dish. Add the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with olive oil Cover, refrigerate, and marinate for 5 days.
• Just before serving, boil the potatoes for about 10 minutes, or until cooked through. Peel and slice them 1/8 to 1/4-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the chopped tomato, onion, parsley and parsley sprig.
• Suggested Drink: Josmeyer Riesling, 1996.

Steps:

• Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer.
• Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth.
• One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly.
• Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Steps:

• Preheat the oven to 300F/150C/gas mark 2.
• Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
• Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
• Sprinkle cheese on the top of the last layer.
• Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
• Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
• Serve bubbling hot as a main meal or as an accompaniment.

Steps:

• Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
• Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
• Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

Steps:

• Heat a medium skillet over medium high heat, and then swirl in 1 tablespoon of the olive oil. Add the bacon and onion and saute until the bacon is crisp, 5 to 8 minutes. Remove the bacon and onion mixture with a slotted spoon to drain on paper towels.
• Meanwhile, poach the eggs in gently boiling water for 2 to 3 minutes, until the white is set and the yolk is still runny. Using a slotted spoon, remove the eggs and place on a clean kitchen towel to drain.
• Slice the lettuce into 1/2-inch pieces and place in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and the vinegar and season with salt and pepper. Toss to coat the leaves.
• Divide the lettuce among 4 bowls. Sprinkle each with the bacon mixture. Place an egg on top of each and serve immediately with toasted bread.