French Potato Salad With Herbes De Provence Recipes

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Steps:

• In a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• Place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. Remove it and run under cold water to stop the cooking. Set aside.
• Keep the potatos cooking for about 5 minutes until tender. Drain and reserve 1/4 cup of the potato water.
• Arrange the hot potatoes on a large cookie sheet and spread them out a little. Sprinkle the green onions over the top.
• Press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. Stir till well combined.
• Pour the dressing over the potatoes and let it sit for 10 minutes.
• Mix gently to combine, transfer to a bowl and serve immediately.

Steps:

• 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.

Steps:

• Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
• Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Steps:

• Toss potatoes in oil with herbs and salt and pepper to taste.
• Arrange potatoes, cut side down, in a single layer on a cookie sheet.
• Place pan on lowest rack of cold oven then heat oven to 450°F.
• Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
• Place potatoes in a large bowl and add olives, onion and parsley.
• Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in a 1-cup glass measuring cup.
• Gradually whisk in oil, first in droplets, then in a slow, steady stream.
• Pour dressing over warm potato mixture and toss to coat.
• Serve at room temperature for best flavor.

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.