French Potato Salad is a classic dish that is perfect for any occasion. Ina Garten’s version of this salad is simple yet elegant, and sure to please even the most discerning palates. This salad can be made ahead of time, which makes it ideal for entertaining.
This is one of my favorite potato salads! It’s so easy to make and can be served either warm or cold. I usually make a double batch because it goes fast!
2 pounds small red potatoes,
scrubbed 1/4 cup good olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
French Potato Salad Ina Garten Recipe By:
Ina Garten This is one of my favorite potato salads! It’s so easy to make and can be served either warm or cold.
I usually make a double batch because it goes fast!
2 pounds small red potatoes,
good olive oil1/4 cup
white wine vinegar1 teaspoon
Dijon mustard1 tablespoon
kosher salt1/2 teaspoon
freshly ground black pepper
1. Cut the potatoes in half and place them in a large bowl.
2. Add the olive oil, vinegar, mustard, salt, and pepper and toss well.
3. Place the potatoes on a baking sheet and roast for 30 minutes, until tender and browned.
4. Serve immediately or at room temperature.
How Does Ina Garten Make Potato Salad?
Ina Garten’s potato salad is a summertime classic. It’s perfect for picnics, potlucks, and barbecues. The key to Ina’s success is in the dressing.
She uses a combination of mayonnaise, Dijon mustard, white wine vinegar, and freshly chopped herbs. This gives the salad a tangy flavor that is irresistible. To make the salad, you’ll need:
1 pound small Yukon Gold potatoes 1/4 cup mayonnaise 1/4 cup Dijon mustard
2 tablespoons white wine vinegar 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper 1/4 cup olive oil 2 celery ribs, diced 1 small red onion, diced 3 hard-boiled eggs, diced
Start by boiling the potatoes in salted water until they are tender but still firm. Drain them and let them cool slightly. While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, white wine vinegar, thyme leaves , parsley leaves , kosher salt , and freshly ground black pepper in a bowl.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the bowl with the dressing. Add the olive oil , celery ribs , red onion , and hard-boiled eggs . Gently stir everything together until it is evenly mixed.
Cover the salad and refrigerate it for at least an hour before serving.
How Does Rachael Ray Make Potato Salad?
In a large pot, bring potatoes and eggs to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool slightly.
Peel potatoes and eggs and chop into bite-size pieces. In a large bowl, mix together mayonnaise, vinegar, mustard, celery seed, salt and pepper. Add potatoes and eggs and mix until coated with dressing.
Cover and refrigerate for at least 1 hour before serving.
How Does Jamie Oliver Make Potato Salad?
Jamie Oliver is a world-renowned chef, so it’s no surprise that his potato salad recipe is top-notch. Here’s how he does it:
First, he starts with fresh potatoes.
He then boils them until they’re nice and soft. Once they’re cooked, he drains them and lets them cool slightly. Next, he cuts up some red onion into small pieces and adds that to the potatoes along with some chopped parsley.
For the dressing, he mixes together olive oil, white wine vinegar, Dijon mustard, and a bit of salt and pepper. He whiskes this all together until it’s emulsified and then pours it over the potato salad. He gives everything a good stir to make sure everything is evenly coated in the dressing.
And that’s it! A simple yet delicious potato salad that is sure to please any crowd.
How Do You Make Martha Stewart Potato Salad?
This particular potato salad recipe is one of Martha Stewart’s most popular. It’s a mayonnaise-based salad, which many people find to be the perfect balance of creamy and tangy. The key to making this dish successfully is to use Yukon Gold potatoes – they’re relatively small, so they’ll cook evenly and absorb all of the delicious flavors in the dressing.
Another tip is to let the potatoes cool completely before adding them to the rest of the ingredients; if they’re too warm, they’ll make the salad watery. Finally, don’t forget the fresh herbs – they really brighten up the flavor and give it that classic Martha Stewart touch. Here’s what you’ll need:
2 pounds Yukon Gold potatoes,
peeled and diced into 1/2-inch pieces
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar Salt and pepper, to taste
Ina Garten’s French Potato Salad | Barefoot Contessa | Food Network
Ina Garten, the Barefoot Contessa, is known for her simple yet elegant recipes. Her French potato salad is no exception. This dish is perfect for a summer picnic or potluck.
It can be made ahead of time and served cold or at room temperature. The key to this salad is to use Yukon Gold potatoes, which are small and waxy. They hold their shape well when cooked and have a creamy texture that pairs perfectly with the tangy vinaigrette.