French Potato Salad

French Potato Salad

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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Ingredients

13 h 50 m servings 500 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

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

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

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

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.

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

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 ble...

We entertain outdoors a lot in the summer, and this has become one of our dishes that people look forward to. My husband absolutely prefers this over the mayonnaise and egg-laden version. It's e...

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 vineg...

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