Best Bistro Potato Salad Recipes

BISTRO POTATO SALAD

Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

Ingredients

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg

FRENCH BISTRO CHICKEN & POTATO SALAD

French Bistro Chicken & Potato Salad image

Chunks of tender chicken breast and fresh green beans give this potato salad its French bistro appeal.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 11

Ingredients

1 lb. red new potatoes, cooked, cooled and quartered
1 lb. boneless skinless chicken breasts, cooked, cooled and cubed
1/4 lb. fresh green beans, trimmed, cooked, cooled and cut into 1-inch lengths
3/4 cup plain nonfat Greek-style yogurt
1/4 cup KRAFT Real Mayo
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. finely chopped onions
1 Tbsp. chopped Italian parsley
1 Tbsp. white balsamic vinegar
1 tsp. chopped fresh thyme
1/4 tsp. freshly ground black pepper

Steps:

Combine first 3 ingredients in large bowl.
Mix remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

LE JARDIN BISTRO HERRING AND WARM POTATO SALAD

Le Jardin Bistro Herring and Warm Potato Salad image

Provided by Food Network

Yield 6 appetizer portions.

Number Of Ingredients 14

Ingredients

12 smoked herring fillets
2 bay leaves
1/2 Spanish onion sliced very thin
6 cloves
3 to 4 small black peppercorns
1 sprig fresh thyme
1 1/2 large or 2 medium carrots sliced very thin ribbons and in very thin discs
1 pint virgin olive oil plus 1 pint vegetable oil (more or less, as necessary)
12 red Bliss potatoes
2 Lemon slices
1 tablespoon chopped tomato
1/2 tablespoon chopped onion
1/2 tablespoon chopped Italian parsley
1 sprig parsley

Steps:

Soak the herring fillets in water for 24 hours, changing the water 3 times. Then dry them well with a towel.
Put the fillets in a deep dish. Add the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with olive oil Cover, refrigerate, and marinate for 5 days.
Just before serving, boil the potatoes for about 10 minutes, or until cooked through. Peel and slice them 1/8 to 1/4-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the chopped tomato, onion, parsley and parsley sprig.
Suggested Drink: Josmeyer Riesling, 1996.

BISTRO POTATO SALAD

Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

Ingredients

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg

BISTRO POTATO SALAD

Bistro Potato Salad image

Want to be known for your great potato salad? Make this one.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.