French Potato Salad Recipe - Allrecipes.com
French Potato Salad Recipe
  • READY IN ABOUT 14 hrs

French Potato Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
  2. In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
  3. Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 13 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff!

 
Most Helpful Critical Review
Jul 15, 2003

I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this.

 
Aug 09, 2003

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.

 
Jun 07, 2005

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.

 
Apr 03, 2005

I thought this was a nice change from the usual potato salad. I added more seasonings plus some dillweed. Thanks!

 
Jul 09, 2009

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!

 
Mar 04, 2009

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.

 
Oct 26, 2013

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.

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 1474 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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