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French Potato Salad

French Potato Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    13 h 50 m
CHRISTYJ

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

outrageoussally
25

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
20

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
19

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.

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