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Potatoes - How to Make a French-Style Potato Salad Recipe [Episode 141]
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Potatoes – How to Make a French-Style Potato Salad Recipe [Episode 141]

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French-style potato salad is a really nice companion for the French-style Stuffed Chicken Breasts or any other meat. Light and flavorful, wonderful potato salad… no need to add mayonnaise.

Ingredients:
2 pounds or 1.280 kl red potatoes; scrubbed and sliced in to rings
¼ cup or 20g fresh minced parsley leaves
2 tablespoon o 30mL Dijon mustard
2 tablespoons or 30mL white dry wine
3 garlic cloves inserted on a skewer or inside a tea or spice bag
1 teaspoon or 2g black ground pepper
2 tablespoons or 35g salt
¼ cup or 59mL olive oil
1 teaspoon or 5mL minced tarragon leaves
1 minced shallot
1 tablespoon or 27g fresh minced green onion or fresh chives

Cover the potatoes with cold water in a pot, add the salt and add the inserted garlic, boil in high temperature. Once starts boiling lower the temperature to medium. Boil the potatoes until they are tender but still firm; we want to preserve their ring shape (8 to 10 minutes).
Let the garlic boil inside the pot of potatoes for about two minutes, and then remove them (we want the garlic to become soft).
Gently, drain the potatoes, preserving ¼ cup of the water. Arrange the potatoes in a cookie sheet (this way you can pour the sauce over without disturbing too much avoiding breaking them).
Mash the garlic cloves.
Combine and whisk the garlic in to the mustard, wine, black pepper and the reserve potato water.
Mix together with the green onion, the parsley, the shallot, and the green onions.
Drizzle the dressing evenly over the potatoes. Spread over the potatoes the parsley mixture.
Gently mix the potatoes with the dressing with a rubber spatula avoiding breaking the potatoes.
Transfer the potatoes to a serving bowl.

Serve warm or at room temperature.

Link to French-Style Stuffed Chicken Breasts:

Buen Provecho!

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