Wayne Gisslen

French Potato Salad

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Preparation info
  • Portion:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3½ lb

Method

  1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
  2. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle.
  3. Peel the potatoes while still hot. Cut into slices ¼-in. (0.5-cm) thick or into ½-in. (1-cm) dice.
  4. Mix the potatoes with the remaining ingredients. Allow to stand at least 15

Per serving: Calories, 180; Protein, 2 g; Fat, 9 g (46% cal.); Cholesterol, 0 mg; Carbohydrates, 22 g; Fiber, 2 g; Sodium, 5 mg.