Best 2 Salade De Pommes De Terre French Potato Salad Recipes

Salade de pommes de terre, or French potato salad, is a classic dish that is perfect for picnics, potlucks, and summer gatherings. It is made with boiled potatoes, mayonnaise, mustard, vinegar, and herbs. It is simple to make, yet flavorful and satisfying.

This article provides three different recipes for salade de pommes de terre. The first recipe is for a classic French potato salad, made with mayonnaise, mustard, vinegar, and herbs. The second recipe is for a German potato salad, made with bacon, vinegar, and sugar. The third recipe is for a vegan potato salad, made with a mayonnaise-free dressing.

All three recipes are easy to follow and can be made in under an hour. They are also all delicious and versatile, so you can customize them to your own taste. Whether you are looking for a classic potato salad, a German potato salad, or a vegan potato salad, you are sure to find a recipe in this article that you will enjoy.

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

SALADE DE POMMES DE TERRE (FRENCH POTATO SALAD)

Salade de Pommes de Terre (French Potato Salad) image

This is one of my forgotten recipes from the 80s that I fished out of my huge recipe file. I used to make this all the time and we really liked it, I don't know how it came out of rotation. Probably because somehow it never went digital and the card was filed in a weird place. This makes a great side dish to meats and poultry, or...

Provided by Chef Potpie (Laurel)

Categories Potatoes

Time 30m

Number Of Ingredients 11

Ingredients

3 lb medium new potatoes
2 Tbsp shallot, minced
2 Tbsp chopped parsley
1/2 c chicken broth, room temperature
MUSTARD VINAIGRETTE
6 Tbsp olive oil
2 Tbsp white wine vinegar
1 tsp dijon mustard
tsp minced garlic
1/2 tsp salt
freshly ground black pepper

Steps:

1. Cook potatoes in salted water just until tender, about 15 minutes depending on size. Drain.
2. Get broth ready. While potatoes are cooking make vinaigrette by whisking all ingredients together in a small bowl.
3. When potatoes are still hot, but cool enough to handle, peel them and slice into 1/4" slices, dropping each slice into serving bowl. Immediately pour broth over potato slices and let them sit for a few minutes, allowing them to absorb the broth.
4. Whisk vinaigrette again and add to potatoes along with shallots nd parsley.
5. Serve warm or at room temperature.

JACQUES'S FRENCH POTATO SALAD

Jacques's French Potato Salad image

Provided by Julia Child

Categories Salad Wine Egg Mustard Olive Onion Potato Side Fourth of July Picnic Backyard BBQ Lunch Basil Family Reunion Tarragon Parsley Boil Radicchio Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 15

Ingredients

2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

Steps:

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as russet potatoes. This will prevent them from becoming too mushy in the salad.
Cook the potatoes properly: Be sure to cook the potatoes until they are tender but still firm. This will help them hold their shape and prevent them from becoming too mushy.
Let the potatoes cool completely: Before adding the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming too warm and will also make it easier to handle the potatoes.
Use a light dressing: A light dressing, such as a vinaigrette or mayonnaise-based dressing, will help keep the salad from becoming too heavy. Avoid using thick, creamy dressings, as these can make the salad too heavy and rich.
Add your favorite ingredients: Feel free to add your favorite ingredients to the salad, such as chopped hard-boiled eggs, bacon, or celery. This will help to personalize the salad and make it your own.

Conclusion:

French potato salad is a delicious and versatile dish that can be served as a side dish or a main course. With its simple ingredients and easy-to-follow instructions, this salad is a great option for any occasion. So next time you're looking for a new potato salad recipe, give this one a try!