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French Potato Salad

Rated as 4.16 out of 5 Stars
689

"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
Original recipe yields 5 servings (4 to 6 servings)

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.

Nutrition Facts


Per Serving: 500 calories; 22.4 68 9.3 < 1 1474 Full nutrition

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Reviews

Read all reviews 24
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 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...

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.

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

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

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...

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...

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!