Best French Potato Salad With Bacon From The Silver Palate Recipes

FRENCH STYLE BACON & SPINACH POTATO SALAD

Steps:

• Cook the bacon in a large sauté pan until just crispy, remove and let drain on paper towels. Pour from the pan all but one tablespoon of the bacon drippings.
• To the pan, add in the minced garlic and let cook for one minute over medium heat. Add in the fresh spinach and Simply Potatoes Diced Potatoes with Onion; cook, stirring often until spinach is just wilted and potatoes are warmed, about 3-5 minutes.
• In a large bowl whisk together olive oil, Dijon mustard, white wine vinegar, salt, pepper, and fresh thyme until it comes together as a dressing. Add in the spinach-potato mixture, fresh green onions, and crumble in the bacon. Toss gently to combine. Serve and enjoy!

FRENCH POTATO SALAD WITH BACON

Steps:

• Scrub potatoes and quarter them. Drop into a kettle of cold salted water. Bring to a boil and cook until tender but still firm, about 8-10 minutes after water reaches boil.
• Meanwhile, chop the bacon and sauté in a small skillet until crisp. Remove bacon and reserve.
• In the bacon fat, sauté chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat.
• When the potatoes are done, drain them and drop them into a mixing bowl.
• Pour vinegar, olive oil, shallots and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate.
• Before serving bring back to room temperature, toss, correct seasonings and add additional oil and vinegar if salad seems too dry. Sprinkle reserved bacon on top.

PATRIOTIC POTATO SALAD

Steps:

• Boil potatoes until tender; drain, and cool.
• Combine eggs, potatoes, carrot, and green onions in a large bowl.
• Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
• Mix sour cream and mayonnaise and gently fold into the potato mixture.
• Refrigerate salad at least four hours before serving to allow flavors to blend.

LEMONY POTATO SALAD

Steps:

• Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
• While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
• Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

FRENCH POTATO SALAD

Steps:

• In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.