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French Potato Salad

chef.pierre's picture
  New potatoes 3 Pound (8 medium size)
  Boiling salted water 4 Cup (64 tbs) (adjust quantity as needed)
  Salad oil 1⁄2 Cup (8 tbs)
  Wine vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chopped green onions 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Hard cooked eggs 2 , sliced

Wash potatoes, and place unpeeled in boiling salted water.
Cook covered, until just tender.
Test by piercing with point of sharp knife.
Do not overcook.
Drain at once, and rinse under a little cold water.
Peel quickly, and slice.
Place in deep bowl, and add oil, vinegar, 1 teaspoon salt and pepper.
Mix well.
Set aside to cool; then chill in refrigerator.
About 2 hours before serving, add onions, parsley and additional oil if necessary.
Taste for seasoning, and add more salt and pepper if needed.
Serve in salad bowl, and garnish with egg slices.
Note: Potatoes should still be warm when seasonings are added.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 229 Calories from Fat 138

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 1.1 g5.6%

Trans Fat 0.2 g

Cholesterol 60.4 mg20.1%

Sodium 709.4 mg29.6%

Total Carbohydrates 18 g6%

Dietary Fiber 3.5 g13.9%

Sugars 0.7 g

Protein 4 g7.1%

Vitamin A 23.9% Vitamin C 41.1%

Calcium 5.1% Iron 4.8%

*Based on a 2000 Calorie diet

French Potato Salad Recipe