French Potato Salad Recipe New York Times
Credit andrew scrivani for the new york times potato salad is one of the easiest and most beloved dishes of summer.
French potato salad recipe new york times. Ingredients 3 pounds red new potatoes cup red wine vinegar 3 tablespoons whole grain dijon mustard cup olive oil 6. Boil about 30 minutes just until the potatoes are tender when pierced with a small knife. 2 pounds fingerling potatoes or other small waxy potatoes. French potato and green bean salad by david tanis.
Drain in a colander and place a towel over the potatoes. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer about 20 minutes. Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. 12 cup or so extra virgin olive oil.
Nyt cooking is a subscription service of the new york times. A soft and creamy mix that anchors any grilled fried or steamed menu of the season. These pages are a tribute to our father french chef pierre franey fondly known to his followers as the new york times 60 minute gourmet columnist and for his popular cooking shows on public television. 1 hour 15 minutes.
12 cup chopped onion. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes until they are just cooked through. Remove and let cool. It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the worlds best recipes while also helping them become better.
Fill a large pot three quarters full of water and add 1 tablespoon salt. Bring to a boil. Ingredients 2 pounds medium potatoes like yukon gold or yellow finn salt and pepper 1 bay leaf 1 large thyme sprig 3 garlic cloves smashed to a paste with a little salt 1 tablespoon chopped anchovy 1 tablespoon chopped capers 2 teaspoons dijon mustard 4 tablespoons white wine vinegar cup extra.