Best Julia Childs Potato Salad Nicoise Recipes

JULIA CHILD'S POTATO SALAD NICOISE

Julia Child's Potato Salad Nicoise image

Make and share this Julia Child's Potato Salad Nicoise recipe from Food.com.

Provided by alvinakatz

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 garlic clove, forced through a press
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
1/2 cup olive oil
fresh ground black pepper
fresh basil
4 medium white potatoes
1 tablespoon shallots or 1 tablespoon green onion, minced
salt
pepper
2 -3 tablespoons chicken broth
2 -3 tablespoons water
1/2 lb fresh green beans, cleaned and trimmed
1 large head boston lettuce, cleaned and chilled
4 tomatoes, quartered
3 hard-cooked eggs, peeled and quartered
2 ounces anchovies packed in oil, drained
2 -3 tablespoons drained capers
1/2 cup black olives
1 (6 ounce) can tuna in water, drained
2 -3 tablespoons chopped parsley

Steps:

To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.

Nutrition Facts : Calories 563.3, Fat 35.9, SaturatedFat 5.9, Cholesterol 168.2, Sodium 1384.5, Carbohydrate 39, Fiber 6.6, Sugar 6.9, Protein 23.9

JULIA CHILD'S SALAD NICOISE

Julia Child's Salad Nicoise image

Julia Child's Salad Nicoise recipe is filled with classic components olives, capers, and fresh vegetables all tossed with a simple vinaigrette.

Provided by Samantha Ferraro

Categories Main Course Salad

Time 25m

Number Of Ingredients 16

Ingredients

1 pound fresh green beans (ends trimmed and blanched)
1 head of red leaf lettuce (leaves removed, washed and dried well)
1 pint cherry tomatoes (cut in half)
6 ounces oil packed tuna (flaked)
4 hard-boiled eggs (halved lengthwise)
2-3 anchovy fillets
1/2 cup Kalamata olives or Nicoise olives (pitted and cut in half or chopped)
4 tablespoons capers
Flat leaf parsley (hard stems removed and chopped finely, for garnish)
3-4 Gold potatoes (cooked to fork tender)
Salt and pepper (to taste)
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1/2 teaspoon dried tarragon (optional, or use fresh)
Salt and pepper (to taste)

Steps:

If you haven't yet, blanch, prep the green beans by blanching them. Bring a pot of water to a boil and boil green beans for 2 minutes, then immediately transfer to a bowl filled with ice water.
Remove green beans from water and set aside.
Whisk all of the dressing ingredients together in a bowl until blended and emulsified (or shake in a mason jar). Set aside while you prepare the rest of the salad.
Add potatoes to a cold pot of water and bring to a boil until just fork tender. Once done, remove and let cool enough to handle. Slice or quarter potatoes and toss with 2 tablespoons of vinaigrette and season with salt and pepper. Set aside.
Shortly before serving, line a large, wide salad bowl or platter with lettuce leaves and drizzle with some of the vinaigrette.
Toss the green beans with 1-2 tablespoons of vinaigrette and arrange on platter, along with the potato salad.
Drizzle a spoonful or two of the dressing over the tomatoes and tuna and arrange on platter.
Layer the rest of the salad ingredients around the platter, olives, capers, eggs and anchovies.
Drizzle the rest of the vinaigrette onto salad and garnish with finely chopped parsley.

Nutrition Facts : Calories 587 kcal, Carbohydrate 37 g, Protein 25 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 195 mg, Sodium 735 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 30 g, ServingSize 1 serving

JULIA'S AMERICAN-STYLE POTATO SALAD

Julia's American-Style Potato Salad image

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve it cool or at room temperature.

Provided by Food Network

Categories side-dish

Time 27m

Yield About 6 cups, serving 4 to 6

Number Of Ingredients 17

Ingredients

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 Tbs finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise, homemade if possible
Sour cream, optional
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced
Sliced hard-boiled eggs
Tomato quarters
Parsley sprigs

Steps:

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.