Recipe by CHRISTYJ
"The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation."
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chopped green onions
chopped fresh parsley
ground black pepper
I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff!
I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this.
This is a fairly quick and easy potato salid, altho the kids like a potato salid with a little more zip. This is great for an adult meal.
Delicious! I made half of the recipe and used 1/2 cup of chopped Vidalia Onions instead of the Green Onions (it was what I had on hand); however, it turned out great. Would make again.
I thought this was a nice change from the usual potato salad. I added more seasonings plus some dillweed. Thanks!
This was very good, with a few changes. I used wine vinegar and fresh tarragon, left out the consomme, added vidalia onion and roasted red pepper and a bit of dijon mustard. Delicious!
I made this several times when we members of a CSA to use up rocket, since I didn't know what else to do with it. I loved the exotic flavor it has, very continental. The mustard and vinegar blend perfectly with the rocket. If you're looking for a different potato salad, this is a great one to try.
A "not bad" adaptation of the classic. I preferred to peel and slice the potatoes into 1/4" slices before cooking, preferred olive oil over vegetable oil, white wine vinegar over tarragon vinegar and chicken broth over the beef consomme. I used all ingredients to taste - in amounts that looked right for the amount of potatoes I used. I used russet potatoes which are NOT the best choice for a recipe like this, but it's what I had on hand. A red potato, new potato or Yukon Gold is what's needed here and it would be good to specify that in the recipe. Best served at room temperature.
* Percent Daily Values are based on a 2,000 calorie diet.
French Potato Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 202
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