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My review
French Potato Salad
682
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 500Original recipe yields 5 servings (4 to 6 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
- Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
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Reviews
Read all reviews 2431 Ratings
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Most helpful positive review
12/19/2001
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
7/23/2001
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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12/19/2001
I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff!
8/13/2016
This is my recipe and I feel compelled to add a few words here. When totally different herbs, spices, vinegars and oils are used rather than what I submitted, it no longer resembles the origina...
7/4/2000
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.
6/7/2005
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.
7/23/2001
I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this.
4/3/2005
I thought this was a nice change from the usual potato salad. I added more seasonings plus some dillweed. Thanks!
10/25/2013
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 vineg...
5/12/2011
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...
7/9/2009
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!