Recipe: French Potato Salad

Originally posted late June, 2016.

Chilled glasses for Bloody Mary Soup; cooking Bloody Mary soup; French Potato Salad; Cold Glazed Ham


The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper.

Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe did instruct to do something I’d never done with a potato salad.

Potatoes boiled in their jackets (“jackets”– ROTFLMAO), peeled while warm, sliced into 1/4″ slices and then drizzled with a consume and dry white wine mix “until liquid is absorbed.” It’s all about the potatoes.

I didn’t want to waste a whole 15 oz. can of consume for 2 Tbsp, so I just used a beef bouillon cube in about 1/4 cup of water.

I also substituted fresh rosemary and thyme for fresh tarragon and chervil. What can I say?

I did use fresh parsley.

I cut the recipe in half.

4-6 servings

2 pounds small boiling potatoes
2 Tbsp. dry white wine
W Tbsp. light consummé
1/2 cup Sauce Vinaigrette [Here we just happened to have about 1/2 cup of fresh French dressing in the fridge.  Be olive oil, vinegar, and fresh herb creative.]
2 tsp. Dijon mustard
1Tbsp. chopped fresh tarragon and chervil, mixed (or 1 tsp. dried mixed herbs) [I used fresh rosemary & thyme]
2 Tbsp minced shallots or green onions
1 Tbsp minced parsley

[INSERT OBSERVATION that if you have a few herbs growing in your garden or in pots your life will be so much happier.]

Cook potatoes in boiling salted water until just tender. Drain, peel while warm and slice 1/4″ thick. Mix wine and consummé and pour over them. Let stand until liquid is absorbed. Beat vinaigrette into mustard until smooth. Add herbs. Sprinkle shallots, parsley and dressing over potatoes. Toss gently until mixed. Cover and chill only until flavors blend. Serve cool, but not icy, in a pretty glass bowl.

[I used a pottery bowl and it was just as delicious.]

Welcome! Summer!!