Best Trader Joes French Potato Salad Recipes

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TRADER JOE'S FRENCH POTATO SALAD



Trader Joe's French Potato Salad image

Tried this as a sample at the store, loved it, bought the ingredients and make it at home, now. Surprisingly good, and I enjoy this as a great alternative from the usual mayo dressing.

Provided by goushiangirl

Categories     Lactose Free

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs confetti potatoes
1/2 cup white balsamic vinegar
1/2 cup olive oil
1 tablespoon aioli, garlic mustard sauce
salt
pepper
garlic powder
scallion, chopped
fresh dill

Steps:

  • Cook and slice potatoes.
  • Combine vinegar, oil and mustard sauce.
  • Add scallions, garlic powder, salt and pepper to taste.
  • Stir this miexture into the potatoes in a large bowl.
  • Sprinkle with chopped, fresh dill.
  • Chill.

Nutrition Facts : Calories 275.6, Fat 18.1, SaturatedFat 2.5, Sodium 9.4, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

FRENCH POTATO SALAD



French Potato Salad image

I always make this potato salad with my ribs in plum sauce recipe. Great side dish for ribs, picnics.

Provided by LeahMarie

Categories     Potato

Time 1h15m

Yield 7 Cups

Number Of Ingredients 9

3 lbs new potatoes
1 teaspoon instant chicken bouillon
1/4 cup boiling water
1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped green onion

Steps:

  • In large pot, cover potatoes with water and boil until tender (about 30 minutes).
  • Drain, peel and slice while potatoes are still warm.
  • Dissolve instant chicken bouillon in water and pour over potatoes.
  • Mix together olive oil, white wine vinegar, dry mustard, salt and pepper and pour over potatoes.
  • Mix together, add onions and let stand at room temperature to develop flavors.

Nutrition Facts : Calories 220.7, Fat 8, SaturatedFat 1.1, Sodium 348.3, Carbohydrate 34.4, Fiber 4.4, Sugar 1.6, Protein 4.1

JACQUES' FRENCH POTATO SALAD



Jacques' French Potato Salad image

Recipe posted in Epicurious, April, 2012 - recipe from Jacques Pepin. Posted for ZWT 8 - France. (boiling time for potatoes is estimated as none was given).

Provided by DailyInspiration

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs fingerling potatoes (or other small waxy potatoes)
1/2 cup extra-virgin olive oil (or a little more to taste)
1/2 cup scallion (green and white parts - 1/4 inch pieces)
1/2 cup onion, chopped
3 garlic cloves, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 tablespoons Dijon mustard
2 -3 tablespoons chives, chopped
2 tablespoons fresh basil, tarragon and parsley, coarsely chopped (2 tbsp. combined (or more)
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon fresh cracked black pepper (or more to taste)
1 large radicchio, leaves (about 6 from outside of head)
1 -2 hard-boiled egg, coarsely chopped
fresh parsley, chopped

Steps:

  • Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.
  • Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
  • Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
  • Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.

Nutrition Facts : Calories 451.3, Fat 28.9, SaturatedFat 4.2, Cholesterol 46.6, Sodium 556.5, Carbohydrate 40.4, Fiber 6.5, Sugar 4.2, Protein 6.4

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