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16 Fabulous French Recipes (Slideshow)

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5. French Potato Salad.


  • 2 Pounds red potatoes, scrubbed & sliced 1/4 inch thick
  • 2 Tablespoons table salt
  • 1 Medium garlic clove, peeled & threaded on a skewer
  • 1/4 Cup olive oil
  • 1 1/2 Tablespoons champagne vinegar
  • 2 Teaspoons Dijon mustard
  • 1/2 Teaspoons freshly ground pepper
  • 1 Tablespoon minced shallot (about 1 small)
  • 1 Tablespoon minced fresh parsley
  • 1 Tablespoon minced fresh chives
  • 1 Teaspoon minced fresh tarragon
  • 1 Tablespoon
  • 1 Tablespoon minced chervil (if you can’t find chervil, add another 1/2 tablespoon parsley and 1/2 teaspoon tarragon instead)

1. Fill a large saucepan with 6 cups cold water. Add potatoes and salt to saucepan; turn heat to high and bring to a boil. Reduce heat to medium and let simmer. Add skewered garlic to water, and blanch for about 45 seconds before immediately running under cold water. Take off the skewer and set the clove aside. Cook the potatoes for about 5 minutes, until tender but still a little firm. Reserve about 1/4 cup cooking water and drain. Transfer potatoes to a rimmed baking sheet and arrange them close together.
2. Mince garlic clove. In a small bowl, place garlic, potato cooking water, olive oil, champagne vinegar, mustard and pepper. Whisk together until dressage is well combined. Evenly drizzle over potatoes and let stand for about 10 minutes.
3. While you’re waiting on the potatoes, add shallots and fresh herbs to a bowl and toss gently. After the potatoes have set out for 10 minutes, transfer them to a serving bowl Add herb mixture to potatoes and lightly toss with a rubber spatula. Serve at once.

Recipe Credit: America’s Test Kitchen.

More French Recipes:
6. Classic French Cherry Gratin
7. Gateau eau Chocolate
8. French Fruit Salad

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Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Fun, Holidays, Life, Other Holidays, Side Dishes, Soups & Salads, Vegetarian, , , , , , , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
3:49AM PDT on Apr 18, 2014

Thank you

3:08AM PST on Feb 28, 2014

Thanks for sharing., will have to try a few.

3:50AM PDT on Sep 9, 2013

Some of these sound so good, but there seems to be something missing on 2 of them:
1. In the Gougères instructions, #2. Add milk, water, butt and salt to a heavy-bottomed medium saucepan. Tu
I figure 'butt' = butter, but, what is the 'Tu' at the end?
2. In the Potato Salad ingredients second from the bottom, after fresh tarragon, it says
1 Tablespoon ....... (there is nothing there). If I make it, what am I leaving out???

I already copied these 2 recipes, but is there anything missing???

9:24AM PDT on Aug 15, 2013

some sound yummy.

7:35AM PDT on Aug 13, 2013

Thank you!

1:54AM PDT on Jul 31, 2013

Thank you :)

11:39PM PDT on Jul 29, 2013

Thanks for sharing these recipes, I saved several to my Recipe file. The Gougeres looked especially tempting.

5:27AM PDT on Jul 23, 2013


5:23AM PDT on Jul 23, 2013

interesting share, thanks for sharing Katie

3:30PM PDT on Jul 22, 2013

Thanks, but the fact still remains....the French eat Equine !

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