Best 4 Parmentier French Style Potato Salad Recipes

In the vibrant tapestry of French cuisine, Parmentier French-style potato salad stands out as a classic dish that embodies rustic charm and culinary finesse. This humble yet delightful salad is a testament to the French art of transforming simple ingredients into a symphony of flavors. Join us on a culinary journey as we delve into the secrets of this beloved dish, exploring two distinct recipes that capture its essence. Discover the classic version, where tender potatoes are lovingly coated in a tangy vinaigrette dressing, complemented by the sharpness of cornichons and the delicate crunch of shallots. Alternatively, embark on a flavor adventure with our bacon-infused rendition, where crispy bacon bits add a smoky depth to the salad, creating a delightful symphony of textures and tastes. Both recipes promise an unforgettable taste experience, paying homage to the culinary legacy of France.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH POTATO SALAD

French Potato Salad image

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

PARMENTIER (FRENCH-STYLE) POTATO SALAD

Parmentier (French-Style) Potato Salad image

In France, a man called Parmentier is credited with popularising potatoes. This is why any dish with his name in is likely to contain potatoes. This is another recipe which I have adapted from a 'Pan or Wok' recipe card from International Masters Publishers.

Provided by bluemoon downunder

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 red onion
2 garlic cloves
50 g green lentils
450 g new potatoes
2 tablespoons olive oil
1 tablespoon mustard seeds
50 ml olive oil
2 teaspoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon fresh coriander, chopped
salt & freshly ground black pepper, to taste

Steps:

Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
Add the dressing to the salad and toss lightly, then serve.

Nutrition Facts : Calories 314.8, Fat 18.6, SaturatedFat 2.5, Sodium 9.3, Carbohydrate 32.1, Fiber 7.2, Sugar 2.7, Protein 6.6

FRENCH POTATO SALAD

French Potato Salad image

Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

2 pounds potatoes, peeled, cooked and sliced
1/4 cup chopped onion
1/3 cup olive oil
4 teaspoons cider vinegar
1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
2 tablespoons minced chives
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.

Nutrition Facts :

PARMENTIER POTATOES

Parmentier potatoes image

Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make

Provided by Anna Glover

Categories Side dish

Time 1h

Yield Serves 4 as a side

Number Of Ingredients 4

Ingredients

1kg floury potatoes, peeled and cut into 2cm cubes
4 garlic cloves, bashed
2 rosemary sprigs, needles picked and finely chopped
4 tbsp vegetable oil

Steps:

Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

Tips for Making the Best Parmentier French-Style Potato Salad:

- Use waxy potatoes for the best texture. They hold their shape well even after cooking and cooling. - Cook the potatoes in salted water to enhance their flavor. - Let the potatoes cool completely before making the salad. This will help them absorb the dressing better and prevent the salad from becoming watery. - Use a light and flavorful dressing. A simple vinaigrette or mayonnaise-based dressing is a good option. - Add your favorite herbs and vegetables to the salad for extra flavor. Some popular additions include parsley, chives, celery, and carrots. - Serve the salad chilled or at room temperature. It can be enjoyed as a side dish or main course.

Conclusion:

This classic Parmentier French-style potato salad is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for picnics, potlucks, and barbecues. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite in your kitchen.