French-Style Potato Salad (Microwave)
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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French-Style Potato Salad (Microwave)
This delicious salad will save you time in your kitchen as the potatoes are cooked in the microwave. In addition, the dressing is the Best!
Equipment
Ingredients
POTATOES
- 1 Lb (455 g) baby potatoes (Mix of Gold, Red and Purple)
- 1/8 tsp (0.75 g) sea salt
SALAD
- 1 bunch green onions (Diced)
- 1/4 cup Italian parsley (Chopped)
- 2 garlic cloves (Chopped)
DRESSING
- 2 1/2 Tbsp (10 g) Herbs de Provence Mustard
- 3 Tbsp (50 g) White balsamic Vinegar
- 3 Tbsp (40 g) sweet basil olive oil
- Lavender Salt
- Pepper Mill (Tellicherry Pepper is best!)
Instructions
POTATOES PREPARATION
- Place your Large Round Flexipan® Mold on the top of a microwave safe plate.
- Rinse and scrub your potatoes, slice them into quarters and transfer them to your Flexipan®. Cover with cold water and add the sea salt.
- Place the Octagonal Bonmat over your mold and microwave on high for 10 minutes or until the potatoes are easily pierced with a fork and easily slide off the fork. Drain and rinse with cold water to stop the cooking. Transfer to your serving bowl.
SALAD PREPARATION
- Using the Santoku Knife, slice the green onions. Transfer to a small bowl.
- Place the washed Italian parsley into the basket of your Eco-chop, give it a pulls to drain the water out. Remove the basket, discard the water, carefully place the blade in and chop your parsley. Add it to your green onions. Chop your garlic in your eco-chop as well and add it to the rest.
DRESSING PREPARATION
- In your Eco-chop, combine all the dressing ingredients (herbs to Provence mustard, traditional white balsamic, sweet basil oil, Salt and Pepper).
ASSEMBLY
- Pour dressing into your potatoes preparation, add the green onions/parsley/garlic and toss to combine. Serve at room temperature. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 202kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 189mg | Potassium: 548mg | Fiber: 3g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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