Wednesday, April 16, 2008

Pomme Du Terre Vinaigrette--French Style Potato Salad

recipe from David Ross-Russo:


(The recipe of the French Style Potato Salad that I take to the church.)

5 lbs of medium to small potatoes un-pealed
1 tablespoon of salt
1 teaspoon of white pepper
3/4 cup of vinegar
1/2 cup of water
1 Tablespoon of powdered mustard
(Or 2 Tablespoons of Dijon mustard)
2/3 cup of Oil (Vegetable or Olive)
One bulb of garlic pealed and chopped fine.
One bunch of Parsley washed and chopped.

Make a FRENCH VINAIGRETTE sauce by combining all above ingredients except Potatoes and Parsley. Put the sauce into a large bowl.

Boil potatoes un-pealed until just done and slightly firm when pierced with a fork but not raw in the middle.

Drain and cover with cold water for a few minutes. When slightly cooled, peal and slice into 1/4 inch slices about 3/4 of an inch square and put into the container with the vinaigrette. (It is important that the potatoes are warm to absorb the oil.) Add the chopped parsley and mix well. Allow to set and marry a few hours or overnight.. Serve at room temperature.

Note: This recipe can be made in smaller quantities by reducing amount of ingredients. Also this authentic French vinaigrette sauce is excellent when poured over many other foods such as cooked or raw vegetables or sliced cold meats or cold fish. This sauce is also the authentic French dressing for salads. (It is very popular and necessary in French cooking.)

To make an excellent Carrot salad, grate raw carrots in the small holes of the grater and cover with the vinaigrette sauce and add chopped parsley.

The vinaigrette sauce is also an excellent marinade for meats or fish before cooking them.

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