French Potato Salad Recipe
French Potato Salad is the apt recipe to tickle your taste buds. I prepare this French Potato Salad with Vegetable as the main ingredient. The French French Potato Salad is a delight to serve and enjoy. French Potato Salad makes a yummy Side Dish. Not trying out this French Potato Salad after reading about it is one of the biggest crimes you could possibly imagine of committing.
Ingredients
6 Medium Potatoes
1/3 Cup French Dressing
1/2 Cup Blanched Almonds
2 Tbs. Finely Chopped Onions
2 Tbs. Finely Chopped Green Peppers
1 Cup Chilled Best Foods Mayonnaise
1 Tbs. Finely Chopped Parsley
3 or 4 Hard-boiled Eggs
French Dressing:
2 Tsp. Salt
1 Tsp. Fresh Ground Pepper
1 Tsp. Paprika
1/2 Tsp. Powdered Mustard
Few Grains Cayenne
1 Cup Olive Oil
1/4 Cup Vinegar
Directions
Boil the potatoes, with jackets on, till tender; peel them quickly and put them in a bowl.
Dive into them with a couple of big forks, stabbing and pulling crosswise until they are all broken up coarse and grainy.
Give them our special family French dressing to drink, in proportions of a third of a cup to six medium potatoes and let them marinate.
When the French dressing has permeated every atom, throw in a half cup of blanched almonds, sliced very thin, a couple of tbs of finely chopped onion, a couple of tbs of finely chopped green peppers.
Mix it thoroughly and chill it off in the refrigerator.
Just before serving, mix in a whole cup of mayonnaise (chilled) and a tbs of finely chopped parsley; serve on lettuce, with paprika sprinkled here and there for garnish.
If you like eggs (we do), three or four hard-boiled specimens cut into businesslike chunks introduced along with the onions add both color and flavor.
Mutilating your potatoes while they are still hot and "floury" gets rid of that appalling toughness to which the cold boiled potato is generally subject when sliced with a knife.
French Dressing: Rub salt, fresh ground pepper, paprika, powdered mustard, good & fresh, and a few grains of cayenne all together in the bottom of a bowl.
Then slowly drip in a cup of olive oil, stirring briskly all the time until the dry stuff is thoroughly emulsified.
Into that drip a quarter cup of vinegar (French insists on red wine vinegar), also stirred and beaten vigorously.
Then taste it, making sure your sample is thoroughly mixed.
Dive into them with a couple of big forks, stabbing and pulling crosswise until they are all broken up coarse and grainy.
Give them our special family French dressing to drink, in proportions of a third of a cup to six medium potatoes and let them marinate.
When the French dressing has permeated every atom, throw in a half cup of blanched almonds, sliced very thin, a couple of tbs of finely chopped onion, a couple of tbs of finely chopped green peppers.
Mix it thoroughly and chill it off in the refrigerator.
Just before serving, mix in a whole cup of mayonnaise (chilled) and a tbs of finely chopped parsley; serve on lettuce, with paprika sprinkled here and there for garnish.
If you like eggs (we do), three or four hard-boiled specimens cut into businesslike chunks introduced along with the onions add both color and flavor.
Mutilating your potatoes while they are still hot and "floury" gets rid of that appalling toughness to which the cold boiled potato is generally subject when sliced with a knife.
French Dressing: Rub salt, fresh ground pepper, paprika, powdered mustard, good & fresh, and a few grains of cayenne all together in the bottom of a bowl.
Then slowly drip in a cup of olive oil, stirring briskly all the time until the dry stuff is thoroughly emulsified.
Into that drip a quarter cup of vinegar (French insists on red wine vinegar), also stirred and beaten vigorously.
Then taste it, making sure your sample is thoroughly mixed.
