Search thousands of recipes reviewed by home cooks like you.

French Potato Salad

French Potato Salad

  • Prep

  • Cook

  • Ready In

CHRISTYJ

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

outrageoussally
25
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
20
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
19
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.