French Potato Salad

Name: French Potato Salad
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 medium red potatoes; 2 Tbsp dry white wine; 2 Tbsp finely chopped onion (1 slice of onion); 3 Tbsp seasoned rice vinegar; 3 Tbsp olive oil; 1/4 tsp black pepper and salt to taste; 1/2 Tbsp hot sauce such as Frank’s Hot Sauce brand; 1 Tbsp chopped parsley; 1/2 Tbsp chopped basil leaves; 2 Tbsp chicken broth; 2 Tbsp mayonnaise, more if you want it creamier; 1/2 cup chopped celery (about 1 stalk); 1/2 tsp cajun seasoning

fenway @Fenway

This is my Mother’s potato salad, and still my favorite. It is lighter than traditional potato salad as it's made with a vinaigrette to marinate the warm potatoes. Just a touch of mayonnaise is used before serving. Super simple and very delicious!

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Ingredients

20 mins

4 servings

5medium red potatoes
2 Tbspdry white wine
2 Tbspfinely chopped onion (1 slice of onion)
3 Tbspseasoned rice vinegar
3 Tbspolive oil
1/4 tspblack pepper and salt to taste
1/2 Tbsphot sauce such as Frank’s Hot Sauce brand
1 Tbspchopped parsley
1/2 Tbspchopped basil leaves
2 Tbspchicken broth
2 Tbspmayonnaise, more if you want it creamier
1/2 cupchopped celery (about 1 stalk)
1/2 tspcajun seasoning

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Steps

20 mins

1

Peel potatoes and cut them in cubes. About 1/2”. Put in pot and add enough chicken broth to cover. Bring to a boil and then simmer. Cook until potatoes are soft. About 15 minutes. Drain potatoes in a colander.
2

While potatoes are cooking, in a large bowl, whisk all ingredients EXCEPT mayonnaise. Next gently mix in the warm potato cubes. Chill until cold and then gently stir in the mayonnaise. Serve and enjoy. We love our potato salad with barbecued chicken and sliced tomatoes. A perfect summer meal.

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Cooksnaps

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fenway @Fenway

on June 06, 2014 17:32

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.