Friday, June 30, 2017

French Potato Salad: Serve it warm or chilled!

Today when I made this I peeled the potatoes and added more scallions to the recipe.  Even hubby said DELISH!

Tangy and tasty!  Served warm.. Original Recipe!

I have been wanting to try something different with potato salad.

  Months and months ago I came across this recipe and figured it might be a nice addition to a meal or summer picnic.  It was suggested to eat it at room temperature.

The day I made this we had it with some grilled BBQ chicken and a green spinach salad.   We had it warm the first day but I refrigerated the leftovers and I thought they were just as tasty when it was refrigerated. A bit tangy and robust with a hint of mustard in it.  An excellent choice as a side! 

It's a nice change from the traditional potato salad. Enjoy !

Happy Baking and Cooking from my kitchen to yours,


French Potato Salad

In a large saucepan place approximately 5 qts. water cold water, 2 lbs. Scrubbed Yukon gold potatoes cut into 1 inch chunks.  Add 1 tsp. Salt. (*you can use small red skin potatoes as an option)

Heat to boiling on high.  Reduce heat to sinner for 12 to 15 minutes or until tender.

Whisk 2 tablespoons snipped chives, 3 tablespoons white wine vinegar, 1 tablespoon extra virgin olive oil, 1 tsp. Dijon mustard, ¼ tsp. Salt, ½ tsp. Pepper in large bowl.

Drain potatoes, Add to bowl; gently toss until well mixed.. Serve warm.. Serve 4

I'm linking my Sloppy Joe's (Wimpies, we call them)

Wimpies aka Sloppy Joe's

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