FRENCH POTATO SALAD
Steps:
- 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 a colander 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. Serve warm or at room temperature.
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
JACQUES'S FRENCH POTATO SALAD
Provided by Julia Child
Categories Salad Wine Egg Mustard Olive Onion Potato Side Fourth of July Picnic Backyard BBQ Lunch Basil Family Reunion Tarragon Parsley Boil Radicchio Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
Steps:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
JULIA'S AMERICAN-STYLE POTATO SALAD
Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.
Provided by Food Network
Categories side-dish
Time 27m
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 17
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
JULIA'S AMERICAN-STYLE POTATO SALAD
Provided by Julia Child
Categories Salad Egg Onion Potato Side Fourth of July Picnic Kid-Friendly Backyard BBQ Lunch Mayonnaise Vinegar Bacon Family Reunion Lettuce Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 15
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
- To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.
JULIA'S POTATO SALAD
This is a recipe by Julia Child. I'm always asked to bring this potato salad to all summer get togethers. One friend says that she can't eat any other potato salad, because she just keeps thinking about mine. I use 3/4 mayo and 1/4 sour cream.
Provided by FrVanilla
Categories Potato
Time 27m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
- Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
- Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
- Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
Nutrition Facts : Calories 378.3, Fat 20.2, SaturatedFat 4.2, Cholesterol 88.6, Sodium 467.7, Carbohydrate 44, Fiber 3.1, Sugar 5.8, Protein 6.8
JULIA CHILD'S AMERICAN-STYLE POTATO SALAD
This is one of my favorite potato salads! I make this for parties all the time & get asked for the recipe. I have quite a few friends that claim to not like potato salad or anything with mayonnaise but they gobble this up.
Provided by Trnquilit
Categories Potato
Time 1h55m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Slice potatoes lengthwise in 1/2 or in quarters if very large; cut crosswise into 1/2 round or 1/4 round slices, about 1/2" thick. Put in a saucepan with just enough water to cover & 1 1/2 t of salt per quart of water. Heat to a simmer & cook for 5 - 6 min until just cooked through. (It is essential that they be cooked through!). Remove from heat & drain, reserving 1 c of the cooking liquid for later use.
- Transfer potatoes to a large bowl; stir together the cider vinegar with 1/3 c of the potato water or chicken stock & drizzle over potatoes, turning them gently to distribute it evenly. Let sit 10 min to absorb the liquid.
- Add the onion, celery, bacon, pickle, hard-boiled eggs & chives; season to taste. Top with 2/3 c of mayonnaise (or a mix of mayonnaise & sour cream) & gently fold everything together. Taste & add more salt, pepper or mayonnaise as needed.
- Cover & refrigerate for at least an hour; if it is refrigerated longer, bring back to room temperature before serving.
- To serve, line a bowl or platter with lettuce & mound salad on top. Taste again & adjust seasoning if needed. Decorate at the last moment.
More about "french potato salad recipe julia child"
EASY FRENCH POTATO SALAD – A COUPLE COOKS
From acouplecooks.com
5/5 (2)Total Time 35 minsCategory SaladCalories 165 per serving
- Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, set a timer for 8 minutes. Cook until fork tender (taste test to check).
- When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
- Add the capers, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.
FRENCH POTATO SALAD #COOKFORJULIA - MAGNOLIA DAYS
From magnoliadays.com
Reviews 9Servings 4Cuisine FrenchCategory Salad
HAPPY BIRTHDAY JULIA CHILD — FRENCH POTATO SALAD
From cookingwithcandi.com
Estimated Reading Time 3 mins
47 CLASSIC JULIA CHILD RECIPES - COOKSTR.COM
From cookstr.com
JULIA CHILD’S 100 FAVORITE RECIPES REVEALED - FOOD …
From foodrepublic.com
FRENCH POTATO SALAD #COOKFORJULIA - BUSINESS 2 …
From business2community.com
JACQUES’S FRENCH POTATO SALAD BY JULIA CHILD AND …
From teas2tapas.com
THE ULTIMATE JULIA CHILD RECIPE COLLECTION
From theculinarytravelguide.com
10 BEST JULIA CHILD POTATOES RECIPES - YUMMLY
From yummly.com
COOK LIKE JULIA CHILD WITH THESE CLASSIC FRENCH RECIPES
From thespruceeats.com
FIND JULIA CHILD RECIPES FROM PBS AND OTHERS - PBS FOOD
From pbs.org
FRENCH POTATO RECIPES JULIA CHILD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
JULIA CHILD REVEALS THE SECRET TO MAKING THE BEST POTATO …
From huffpost.com
WE TRIED JULIA CHILD'S CREAMY POTATO SALAD - SIMPLEMOST
From simplemost.com
10 BEST JULIA CHILD SALAD RECIPES | YUMMLY
From yummly.com
27 MUST-MAKE RECIPES INSPIRED BY JULIA CHILD - TASTE OF HOME
From tasteofhome.com
JULIA CHILD’S SALADE NIçOISE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: JULIA CHILD'S FRENCH POTATO SALAD (1980'S) - RECIPELINK.COM
From recipelink.com
THE BEST IDEAS FOR FRENCH SALAD RECIPES JULIA CHILD
From thecluttered.com
JULIA CHILD CALLED THIS TWO-INGREDIENT SIDE DISH THE ‘SUPREME …
From msn.com
JULIA CHILD'S FRENCH POTATO SALAD | LAURA THE GASTRONAUT
From laurathegastronaut.com
JULIA CHILD’S SALADE NIçOISE RECIPE - ORG
From wgbh.org
JULIA CHILD FRENCH POTATO SALAD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
JULIA CHILD FRENCH FRIED POTATOES - VIDEO DAILYMOTION
From dailymotion.com
JULIA CHILD REVEALS THE SECRET TO MAKING THE BEST POTATO SALAD
A POTATO DISH FOR JULIA RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH SALAD RECIPES JULIA CHILD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE(TRIED): FRENCH POTATO SALAD - RECIPELINK.COM
From recipelink.com
JULIA CHILD'S VINAIGRETTE RECIPE - ORG
From wgbh.org
I TRIED JULIA CHILD'S AMERICAN-STYLE POTATO SALAD RECIPE | KITCHN
From thekitchn.com
FRENCH POTATO SALAD RECIPE JULIA CHILD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
JULIA’S AMERICAN STYLE POTATO SALAD - HEALTHY HOLISTIC LIVING
From healthy-holistic-living.com
FRENCH PURPLE POTATO SALAD - CHAMPAGNE TASTES®
From champagne-tastes.com
JULIA CHILD'S POTATOES AU "GRATIN DAUPHINOIS" - JAI LA VIE
From jailavie.com
MAKING JULIA CHILD'S SALAD NICOISE | FOODAL
From foodal.com
FRENCH POTATO SALAD RECIPE JULIA CHILD - ALL INFORMATION ABOUT …
From therecipes.info
FRENCH POTATO SALAD - CURIOUS CUISINIERE
From curiouscuisiniere.com
WHAT JULIA CHILD'S SALADS TAUGHT ME ABOUT FAST FOOD | KITCHN
From thekitchn.com
I MADE JULIA CHILD’S MOST ICONIC DISHES AND HERE’S WHAT HAPPENED
From tasteofhome.com
10 BEST JULIA CHILD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love