French Potato Salad

Rating: 4.16 stars
32 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

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.

By CHRISTYJ

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
13 hrs 20 mins
total:
13 hrs 50 mins
Servings:
5
Yield:
4 to 6 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
500 calories; protein 9.3g; carbohydrates 68g; fat 22.4g; sodium 1473.9mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

outrageoussally
Rating: 5 stars
09/29/2003
I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff! Read More
Helpful
(36)

Most helpful critical review

Kaye Spaude
Rating: 1 stars
07/15/2003
I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this. Read More
Helpful
(19)
32 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
outrageoussally
Rating: 5 stars
09/29/2003
I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff! Read More
Helpful
(36)
CHRISTYJ
Rating: 5 stars
08/13/2016
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 original dish and is certainly no longer French. I'm sorry so many felt they had to change it. ChristyJ Read More
Helpful
(34)
OZARKSGAL3
Rating: 4 stars
08/09/2003
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. Read More
Helpful
(22)
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EMILY052005
Rating: 5 stars
06/07/2005
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. Read More
Helpful
(20)
Kaye Spaude
Rating: 1 stars
07/15/2003
I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this. Read More
Helpful
(19)
LINDA MCLEAN
Rating: 4 stars
04/03/2005
I thought this was a nice change from the usual potato salad. I added more seasonings plus some dillweed. Thanks! Read More
Helpful
(14)
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naples34102
Rating: 3 stars
10/26/2013
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. Read More
Helpful
(12)
Evie
Rating: 5 stars
05/12/2011
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 extremely easy to make we use small red potatoes or sometimes multi-colored fingerlings to jazz it up. Because it has no mayonnaise you don't have to worry about it sitting outside for a few hours. I typically make it with vegetable stock rather than the beef consomme so that it is truly vegetarian. Yum! Read More
Helpful
(10)
BUNNYGRRL
Rating: 4 stars
03/04/2009
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. Read More
Helpful
(6)
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