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French Potato Salad

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French Potato Salad French Potato Salad

French Potato Salad






I have been making this French Potato Salad since the 4th of July.  The recipe came about after having a friend’s version over the long weekend.  It was amazing.  What did I do"  Well, I came home and began recreating it with the Chez Us touch.  Long lives the French Potato Salad recipe!

We have been eating it often so much so that I am waiting for Lenny to shout – STOP it!  The great thing about this potato salad recipe is not how easy it comes together but rather how light and refreshing it is.  Do not get me wrong I am the first to dig into a big bowl of creamy potato salad or even a loaded baked potato salad for that matter;  but, this is just different.  It is great on its own and even better with a big juicy burger.
I think the key to really making the most of this recipe is to let the flavors mingle before eating.  That being said, I usually make it early in the day and let it sit in the refrigerator for at least 4 hours, if not overnight.  As I mentioned earlier, I also like the ease of this recipe.  I simple cook the potatoes and eggs together.  I also let the potatoes really dry before mixing with the other ingredients, this step produces a non-watery salad.  Otherwise, chop, dice, mince and mix.  It really is that simple!
Enjoy.
Thank you for joining us at the Chez Us table;  we love having you here.
Have you made this recipe"  Please share what recipes you are enjoying from our site with us – we’d love to see them.  You can use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

French Potato Salad   Print Prep time 90 mins Cook time 20 mins Total time 1 hour 50 mins   Author: Chez Us Recipe type: Salad Cuisine: French Serves: 4 - 6 esrvings Ingredients 2 pounds yukon gold potatoes, skin left on and whole 2 eggs 2 tablespoons red vinegar ¼ cup olive oil ¼ cup black olives, pitted and diced ½ cup red onion, diced 3 tablespoons, italian parsley, finely minced kosher salt, to taste fresh cracked black pepper, to taste How To Place the potatoes and eggs into a large pan with cold water. Sprinkle with a little salt. Bring to boil over high heat, then lower to simmer. Cook until the potatoes are fork tender - it took about 20 minutes with the size of potatoes I had. Drain into a colander. Rinse both the eggs and potatoes under very cold water. Then let sit in the colander for an hour - this step eliminates unnecessary water. Cut the potatoes into bite size pieces and place into a bowl. Sprinkle the red vinegar over the top of the potatoes and let sit for 15 minutes. Dice the eggs. Gently fold in the olives, diced eggs, red onion and parsley. Drizzle over the olive oil and fold again. Season to taste with salt and pepper. Cover and then place into the refrigerator for at least 4 hours or overnight. Serve. Eat. 3.3.3077

 
 
 
 

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Fuente de la noticia: chezus
Fecha de publicación: 29-09-2015 21:39
visto: 11

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