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French Potato Salad

  Potatoes 6 Medium
  Garlic 1 Clove (5 gm), cut into halves
  Beef bouillon/Chicken bouillon 1⁄4 Teaspoon
  Hot water 1⁄3 Cup (5.33 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Tarragon dressing 1⁄2 Cup (8 tbs)
  Snipped parsley 3 Tablespoon

i. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
ii. Add potatoes.
iii. Heat to boiling; reduce heat.
iv. Cover and cook until tender, 30 to 35 minutes.
v. Drain and cool.
vi. Rub 2-quart bowl with garlic; discard garlic.
vii. Cut potatoes into 1/4 inch slices; place in bowl.
viii. Dissolve bouillon in hot water; add wine.
ix. Pour over potatoes.
x. Cover and refrigerate, stirring once or twice; drain.
xi. Prepare Tarragon Dressing; gently toss with potatoes.
xii. Sprinkle with parsley.
xiii. Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1033 Calories from Fat 11

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 720.4 mg30%

Total Carbohydrates 231 g76.9%

Dietary Fiber 24.4 g97.7%

Sugars 42.4 g

Protein 23 g45.4%

Vitamin A 76.2% Vitamin C 443.2%

Calcium 20.5% Iron 62.2%

*Based on a 2000 Calorie diet

French Potato Salad Recipe