Joy - French Potato salad

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French Potato Salad (Joy of Cooking)

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<RcpE name= " French Potato Salad (Joy of Cooking) " author= " Rombauer & apos;s New

Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

French Potato Salad (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds red or other waxy potatoes

DRESSING:

6 tablespoons red wine vinegar

or white wine vinegar

or 1/4 cup white wine vinegar

and 2 tablespoons dry white wine

1 tablespoons shallot -- minced

or 1/2 red onion, minced

or 3 tablespoons finely snipped fresh chiv

2 tablespoons minced fresh parsley

2 tablespoons drained capers (optional)

1 tablespoon whole-grain mustard

1 tablespoon minced fresh herb (optional)

(tarragon, mint, dill, or thyme)

salt and pepper to taste

ADD:

6 tablespoons olive oil

 

Bring to a boil in a large pot with enough salted water to cover the creamery

potatoes. Reduce heat and simmer, uncovered, until the potatoes are tender when

pierced with a fork, 20 to 25 minutes. Drain, peek if desired, and cut into

bite-sized pieces.

 

Place in a medium bowl while still warm.

 

In a small bowl, whisk together your choice of dressing ingredients; add the oil

last -- in a slow, steady stream, whisking constantly.

 

Pour the dressing over the potatoes, toss gently to combine, and serve warm, at

room temperature, or chilled.

 

Source:

" All About Vegetarian Cooking: Salads (p.35) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 183 Calories; 10g Fat (49.2% calories

from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : The French like to bathe their potatoes in a simple vinaigrette. This

needs to be done while the potatoes are still warm so they can absorb all the

flavors in the dressing.

 

Nutr. Assoc. : 4716 0 0 0 0 0 0 0 0 0 2130706543 943 2130706543 0 0 0 0

 

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<CatS>

<CatT>

Salads

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<IngR name= " red or other waxy potatoes " unit= " pounds " qty= " 2 " >

<INtI>

4716

</INtI>

</IngR>

<IngR name= " DRESSING: " code= " S " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoons " qty= " 6 " ></IngR>

<IngR name= " or white wine vinegar " code= " T " ></IngR>

<IngR name= " or 1/4 cup white wine vinegar " code= " T " ></IngR>

<IngR name= " and 2 tablespoons dry white wine " code= " T " ></IngR>

<IngR name= " shallot " unit= " tablespoons " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " or 1/2 red onion, minced " code= " T " ></IngR>

<IngR name= " or 3 tablespoons finely snipped fresh chives " code= " T " ></IngR>

<IngR name= " minced fresh parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " drained capers (optional) " unit= " tablespoons " qty= " 2 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " whole-grain mustard " unit= " tablespoon " qty= " 1 " >

<INtI>

943

</INtI>

</IngR>

<IngR name= " minced fresh herb (optional) " unit= " tablespoon " qty= " 1 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " (tarragon, mint, dill, or thyme) " code= " T " ></IngR>

<IngR name= " salt and pepper to taste " code= " T " ></IngR>

<IngR name= " ADD: " code= " S " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 6 " ></IngR>

<DirS>

<DirT>

Bring to a boil in a large pot with enough salted water to cover the creamery

potatoes. Reduce heat and simmer, uncovered, until the potatoes are tender when

pierced with a fork, 20 to 25 minutes. Drain, peek if desired, and cut into

bite-sized pieces.

</DirT>

<DirT>

Place in a medium bowl while still warm.

</DirT>

<DirT>

In a small bowl, whisk together your choice of dressing ingredients; add the oil

last -- in a slow, steady stream, whisking constantly.

</DirT>

<DirT>

Pour the dressing over the potatoes, toss gently to combine, and serve warm, at

room temperature, or chilled.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.35)

</Srce>

<Note>

The French like to bathe their potatoes in a simple vinaigrette. This needs to

be done while the potatoes are still warm so they can absorb all the flavors in

the dressing.

</Note>

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