Per a 1960s Betty Crocker cookbook, the secret sauce for potato salad is French dressing, a vinaigrette infused with ketchup ...

Using a rubber spatula to incorporate the dressing, I poured it over the potatoes and folded it in gently. Then I added those ...

2. Mince garlic. In small bowl, whisk garlic, reserved potato cooking water, oil, vinegar, mustard and pepper until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes. 3.

To make Garten’s potato salad, you’ll start by boiling the potatoes in salted water for about 20 to 30 minutes. Then, steam them, cut them, and gently toss them in the wine and chicken stock.

The people of France affectionately call the potato pomme de terre, or ”apple of the earth.” ”Apple of your eye” is more like it these days for any shopper out for a bargain. Potato prices ...

French chef Laurent Tourondel has reinvented potato salad, said Peter Kaminsky in Food & Wine. But Tourondel, the chef-proprietor of New York’s popular BLT restaurants, insists that his version ...