French Potato Salad Recipe

March 12, 2005

By Avi Green

It's been awhile, and I thought I'd write another recipe, one of my favorites for the weekend, for French potato salad. It's not something that has to be eaten at really warm temperatures either, and it can be quite delicious. Here it is coming up.

8 medium-size potatoes
1 teaspoon salt1/2 teaspoon of freshly ground pepper
1/4 cup of vinegar
2 tablespoons of consomme
2 tablespoons of dry white wine
1/2 tablespoon of dried tarragon leaves
1 tablespoon of chopped parsley
1/2 cup of oil

Cook potatoes in salt water for thirty minutes, or until tender. Drain. Peel potatoes while still warm, and cut into slices approximately 1/4 inches thick. Place in a salad bowl.

Next, in another bowl, combine salt, pepper, vinegar, consomme, and wine. Mix until salt is dissolved. Add the tarragon, parsley and oil. Mix it together well. Then pour over the potatoes. Toss gently but throughly until all liquid is absorbed. Serve while still warm, but even if cold, it's okay. It'll serve 4 people.

Wines to use:
Light red wine, such as Red Bordeaux, Beaujolais, and domestic claret.
Chilled dry white wine, such as Bordeaux Graves, Pouilly-Fuisse, white Cotes du Rhone, Alsatian Riesling, Pinot Blanc.
Or, a rose wine.

And with that, I wish you all bon appetite! Thanks for reading.

Copyright 2005 Avi Green. All rights reserved.

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