Thursday, August 19, 2010
Bistro Potato Salad
From the kitchen of One Perfect Bite...I love French bistro food. Coincidentally, I also love potatoes and potato salad. Over the years, I've moved away from a mayonnaise based salad and developed one that more closely resembles the salad that's served with sausage in French bistros. I've made some major changes to the recipe to accommodate the tastes of my family, so while it can no longer be called "French", I'm quite comfortable in labeling it "bistro". One of the tricks to making this type of salad is to dress on the potatoes while they are still warm. The potatoes should be lightly tossed with a seasoned dressing that coats, rather than drowns, the warm potatoes. The flavors of the dressing will not permeate cold potatoes, so if you decide to make this dish, plan accordingly. While a true French potato salad is flavored with wine and herbs, I use an oil and vinegar dressing and a handful of vegetables to season mine. The sweet pepper and parsley are used as much for the color they provide, as for the flavor they impart to the finished salad. I also use the microwave to cook my potatoes. I've found that it consistently produces potatoes that are tender, rather than mushy and water logged. They are easy to slice and the texture is perfect for a salad. I use small new potatoes for my salad and "nuke" them for 10 to 12 minutes before slicing them into a waiting bowl of dressing. While this salad can be served warm, I generally prefer to chill it before serving. It really is a delightful change from its calorie laden cousin. I think you enjoy this. Here's the recipe.
Bistro Potato Salad...from the kitchen of One Perfect Bite
1/2 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon pepper
2 pounds (about 6 medium or 18 small) red potatoes, scrubbed
1/4 cup diced red bell pepper
1/4 cup finely chopped shallots
2 - 4 tablespoons parsley
1) Combine oil, vinegar, sugar, garlic, salt and pepper in a shaker jar or blender and shake or pulse to combine. Pour into bottom of a large mixing bowl. Set aside.
2) Add water to just cover bottom of a large microwave container. Add potatoes in a single layer and cook, covered, on HIGH power for 10 to 12 minutes, or until potatoes can be easily stabbed with a fork. When cool enough to handle cut into 1/4-inch slices. Add potatoes, sweet peppers, shallots and parsley to bowl containing salad dressing. Toss lightly to combine. Adjust to taste with salt. Refrigerate. Yield: 6 servings.
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Japanese Potato Salad - Just Hungry
Sour Cream Ranch Potato Salad - Shamrock's and Shenanigans
Asian-Style Warm Potato Salad - Pham Fatale
Gourmet Red Potato Salad - Pham Fatale
Potato Salad with Herb Yogurt Dressing - Vegetarian Perspective
Kimchi Sweet Potato Salad - Closet Cooking
Roasted Potato Salad - The Dog's Breakfast