give your mayo-heavy american potato salad a french twist - absorbent
Potato salad is a typical picnic food, with thick mayonnaise and sweet kimchi sauce, and always has a place at the table in the summer.
But we did. and eaten)
Over the years, we are eager to match grilled fish, chicken and even meat with something lighter and fresher.
In our opinion, the French potato salad is just a ticket.
The French potato salad has nothing in common with the American potato salad, which is served in warm or room temperature and consists of sliced potatoes and olive oil, white wine vinegar and a large amount of fresh herbs.
We look forward to the quick success of this seemingly simple recipe-how hard is it to cook a few potatoes and throw them into the sauce?
Warm potatoes are easier to absorb than cool potatoes
We then offer it to our sommelier.
The salad looks bad because the warm potatoes always crack when sliced.
For convenience and beauty, we chose not to peel the potatoes, but the potatoes will inevitably tear and leave ugly stripes.
The salad tastes no better than it looks.
Despite the addition of a confident sauce, the potatoes themselves are bland.
Another irritating point is that it's hard to say when potatoes are made.
Uneven-sized potatoes make it difficult to avoid some excessive potatoes
Or put uncooked potatoes on the finished plate.
It's not as easy as we thought.
French potato salad, 4
6 start to finish: 2 lbs of small red potatoes in 30 minutes, not peeled and sliced 1/4 thick (
With small red potatoes 1 to 2 inch in diameter)
2 tablespoons salt1 garlic cloves, peeled and threaded outside of ske1/4 cups
Virgin olive oil 1 1/2 tbsp white wine vinegar or champagne vinegar 2 tbsp Dijon mustard1/2 tbsp pepper 1 scallion 1 tbsp chopped fresh cherry (
If there is no fresh coriander, replace it with another 1/2 tablespoons of chopped parsley and another 1/2 teaspoons of tarragon)
1 tbsp chopped fresh parsle1 tbsp chopped fresh chives1 teaspoon chopped fresh tarragonPlace potato put in a large pan and cover 1 inch with water and boil it in high temperature.
Add salt, reduce the heat to the sim, cook until the potatoes soften, and the peeling knife can enter and exit in potatoes with little resistance for about 6 minutes.
When the potatoes are cooked, put the low string of garlic into the simmering water for 45 seconds.
Run garlic under cold tap water and take it out of skewers and shredded meat.
Keep 1/4 cups of boiled water, then drain the potatoes and arrange a tight single layer in the paneled baking tray.
Put the oil, chopped 7/8 garlic, vinegar, mustard, pepper and the reserved potato boiled water together into the bowl and then drizzle on the potatoes.
Let the potatoes sit down for about 10 minutes until the taste blends. (
Potatoes can be refrigerated for up to 8 hours;
Return to room temperature before serving. )
Transfer the potatoes into a big bowl.
Mix the scallions and herbs in a small bowl, then sprinkle them on the potatoes and gently stir them to the coating with a rubber spatula. Serve. ——
Nutritional information for each meal: 363 calories;
The calorie of fat is 130 calories; 14 g fat (2 g saturated; 0 g trans fats);
0 mg of cholesterol; 674 mg sodium;
52 grams of carbohydrates; 6 g fiber; 6 g sugar; 6 g protein. ——
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The American test kitchen provided the article to The Associated Press.