French Potato Salad

This is the potato salad that my mom makes and it’s the one that made me realize that not all potato salads had to have mayonnaise or sour cream in order to be good. As a matter of fact, I prefer my potato salads this way. I posted Julia Child’s French Potato Salad a while back and while I will probably keep making that recipe (because I always have the ingredients on hand,) this is the recipe that I will always ask my mom to make. They taste pretty similar, but this particular recipe uses beef consomme which gives it a slightly different deeper flavor than Julia’s which uses chicken broth….or as Jim and I like to joke “the broth of a chicken…” Sorry, inside joke:-).

If you have never tried a vinegar based potato salad – you must try either one of these recipes! You can serve this at room temperature or cold. You won’t need to worry about taking these to a picnic because no mayo means a lot fewer worries over spoiling in the hot summer sun. It’s going to be in the 90’s here in NC this weekend so that will definitely be something to think about!

Here are a few more fun recipes for the holiday…I have a few more that I will try to post before the weekend, too!

Picnic Chicken

Picnic Chicken – mom’s recipe

Texas Sheet Cake

Feta Pepperoncini Dip

Htipiti – Feta Pepperoncini Dip

italian Breeze

Italian Breeze

Enjoy!

French Potato Salad
 
Ingredients
  • 9 medium potatoes
  • ½ cup oil
  • ¼ cup tarragon vinegar
  • ¼ cup beef consomme
  • ¼ cup thinly sliced green onion
  • 2 tablespoons snipped parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
  1. Cook potatoes covered in boiling salted water until tender. Cool slightly. Peel and slice. Combine oil, vinegar, consomme, green onions, parsley, salt and pepper. Toss gently. Cover and chill.
  2. Enjoy!

 

 

German Potato Pancakes

Happy New Year!!

I hope that everyone had a wonderful holiday season. We celebrated Christmas with family in Maryland and Pennsylvania. Tomorrow it’s back to work, but we had a great break. Like many people, I ate a few too many cookies and pieces of country ham, so the next few months I will probably keep it pretty healthy on the blog. In the meantime I have a few recipes I made last month that I wanted to share.

Taylor’s class did a unit studying different celebrations around the world. Her group had Hanukkah and she kept telling me that she wanted to have Latkes. As far as I know they are the same thing as the German Potato Pancakes I grew up eating so I gladly obliged. These were probably without a doubt one of my favorite foods growing up. Trader Joe’s has pretty good Latkes in their frozen foods section, but these are still way better and sooo easy.

I will write the recipe like my mom wrote it and you can decide for yourself how much oil you want to fry them in. I got away with a few tablespoons of olive oil this time and without being able to do a side by side comparison I thought they still tasted perfect lightened up a bit.

If you have never had German Potato Pancakes before you need to make these – they will become a favorite side dish for sure. The edges get nice and crispy and the centers have a potato cake consistency. The onions add some flavor along with a little salt and pepper. Some people like to eat them with apple sauce but I have never understood that flavor combo. I love them topped with sour cream and chives, but — not so healthy.

You will definitely want to make sure that you get as much moisture out of the potatoes as possible. Don’t skip the step of wringing them out in the tea towel or your mixture will be runny. Other than that, these are a snap to whip (and fry) up.

Enjoy!

German Potato Pancakes
 

 

Recipe type: Side

Ingredients
  • 6 large potatoes
  • 2 eggs – well beaten
  • 1½ Tablespoons flour
  • ¼ teaspoon baking powder
  • 1½ teaspoons salt
  • grated onion (1/2 to 1 cup or to taste)

Instructions
  1. Peel and grate potatoes coarsely. Drain quickly and wring out using a tea towel.
  2. Combine remaining ingredients and then drop by spoonfuls into ¼” of hot oil (you can use less if you want to lighten them up a bit.) Brown on both sides.
  3. Drain on paper towels keep hot in oven.

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