French Potato Salad

French Potato Salad

9
CHRISTYJ 100

"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."

Ingredients 13 h 50 m {{adjustedServings}} servings 500 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1474 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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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.
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Reviews 9

  1. 13 Ratings

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outrageoussally
9/29/2003

I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff!

OZARKSGAL3
8/9/2003

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.

Kaye Spaude
7/15/2003

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