French Potato Salad With Dijon Mustard And Fines Herbes Recipes

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FRENCH POTATO SALAD WITH DIJON MUSTARD AND FINES HERBES

Categories     Salad     Potato     Side     Vegetarian     Grill/Barbecue

Yield 6 as a side dish

Number Of Ingredients 12



FRENCH POTATO SALAD WITH DIJON MUSTARD AND FINES HERBES image

Steps:

  • 1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet. 2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes. 3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

2 pounds small red potato (about 2-inch diameter), peeled and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 medium clove garlic , peeled and threaded on skewer
1 1/2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 tablespoon fresh chervil leaves , minced
1 tablespoon minced fresh parsley leaves
1 tablespoon fresh minced chives
1 teaspoon fresh tarragon leaves , minced

FRENCH POTATO SALAD

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13



French Potato Salad image

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.

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

FRENCH POTATO SALAD

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9



French Potato Salad image

Steps:

  • Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
  • Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

FRENCH POTATO SALAD WITH MUSTARD VINAIGRETTE

Make and share this French Potato Salad With Mustard Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19



French Potato Salad With Mustard Vinaigrette image

Steps:

  • To make the vinaigrette: whisk together all the vinaigrette ingredients in a small bowl; set aside.
  • To make the Dijon-basil mayonnaise: whisk together all the ingredients until well blended; cover and refrigerate until set to use.
  • To make the salad: Bring the water to a boil in a saucepan; add in salt and lower heat to medium.
  • Add in potaotes and cook, covered, about 20 minutes or until tender.
  • Cool under running water and drain.
  • Cut into bite-sized pieces.
  • Add potatoes, green onions, and parsley in a bowl.
  • Add in the vinaigrette; toss lightly.
  • Cover and refrigerate 6-8 hours.
  • Serve with Dijon-Basil Mayonnaise--top the salad with a dollop.

Nutrition Facts : Calories 470, Fat 23.7, SaturatedFat 3.2, Cholesterol 4.1, Sodium 476.4, Carbohydrate 58.3, Fiber 6.4, Sugar 6, Protein 7.8

2 cups water
1/4 teaspoon salt
6 red potatoes, unpeeled, scubbed, and halved (about 2 lb.)
6 green onions, sliced (include some of the green part)
1/4 cup chopped fresh parsley
1/3 cup oil
3 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
1 -2 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Dijonnaise mustard
1 teaspoon fresh lemon juice
1/2 teaspoon dried basil

DIJON POTATO SALAD

This mustardy potato salad is great for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6



Dijon Potato Salad image

Steps:

  • Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally.
  • In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.
  • Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.

Nutrition Facts : Calories 187 g, Fat 7 g, Fiber 3 g, Protein 3 g

1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley

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



Jacques's French Potato Salad image

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.

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

FRENCH POTATO SALAD WITH HERBES DE PROVENCE

Warm potato salad with mild oil and vinegar dressing. Look for herbes de provence in the spice section of your grocery. No mayo used!

Provided by gail.lalumiere

Categories     Potato

Time 28m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 9



French Potato Salad With Herbes De Provence image

Steps:

  • In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
  • Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
  • Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
  • Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
  • Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
  • Pour the dressing over the potatoes and let it sit for 10 minutes.
  • Mix gently to combine, transfer to a bowl and serve immediately.

Nutrition Facts : Calories 193.2, Fat 9.3, SaturatedFat 1.3, Sodium 2354.8, Carbohydrate 25, Fiber 2.9, Sugar 1.7, Protein 3.1

2 lbs red potatoes, cut into 1/4 inch slices
2 tablespoons salt
1 medium garlic clove
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
3 teaspoons dried herbes de provence
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
3 green onions, sliced thinly

POTATO SALAD WITH DIJON VINAIGRETTE

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories     casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8



Potato Salad With Dijon Vinaigrette image

Steps:

  • Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  • Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  • Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

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