Jacques's French Potato Salad Recipe

Looking for an easy Jacques's French Potato Salad recipe? Learn how to make Jacques's French Potato Salad using healthy ingredients.


Submitted by bekka78

Makes 10 servings



Read More http://www.epicurious.com/recipes/food/views/Jacquess-French-Potato-Salad-358334#ixzz0u9KSl68o

Recipe Ingredients for Jacques's French Potato Salad

2 1/2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup extra-virgin olive oil
1/2 cup scallions, green and white parts, sliced
1/2 cup chopped onion
3 tsp garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 tablespoons basil
2 tbsp parsley
1/4 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed

Recipe Directions for Jacques's French Potato Salad

  1. Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)

  2. Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

  3. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

  4. Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

Categories

Salads

Nutrition Facts
Serving Size 147.6g
Amount Per Serving
Calories
189
Calories from Fat
100
% Daily Value*
Total Fat
11.1g
17%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
94mg
4%
Potassium
560mg
16%
Total Carbohydrates
19.7g
7%
Dietary Fiber
2.3g
9%
Sugars
1.6g
Protein
2.5g
Vitamin A 3% Vitamin C 21%
Calcium 2% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • No cholesterol
  • Low in sodium
  • Low in sugar
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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