Hello There Friends! Today I make for you all 3 vastly different Potato Salads from different cultures! These 3 Potato Salads (French, Italian, and German) are all Potato Salads to die for. From Hot Bacon Dressings to a classic Vinaigrette, there Potato Salads showcase the versatility of a Potato Salad! Let me know what you think in the comments below.

RECIPE LINK: https://chefjeanpierre.com/salad-recipes/potato-salad-3-ways/
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VIDEOS LINKS:
Spinach Salad: https://youtu.be/Bt_FSJKF68w
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32 Comments

  1. Chef, I noticed you were using Vigo Baby Artichoke hearts. Vigo is based here in Tampa near where I live. They are a great company and will allow private citizens to go to the warehouse and pay cash for full cases of any product they sell. They are a great company and their olive oil is second to none.

  2. I'm German and the recipe here in our region is quite similar. I use broth tough plus it's common to add pickled cucumbers and use the pickle brine for acidity.

  3. at least in some potato salad there has to be some cornichons. My mom used to make it that way, I have to grown to love it with those pickled cucumbers. Other than that, I wish I had met Chef JP way earlier.

  4. My blender takes care of cutting whole garlic cloves; slicing or chopping with knife unnecessary. Just have a decent blender with sharp blades.

  5. Jeen Pierre that is top Cualety Food right there…🪄🎱🎰♥ and I love all thee of them♥ the French, the German, and the Italian… And I cuold show you how to do the Spanish Potato Salad with ''Red Roasted peeled Pepers'' (Ensalada Pagesa) wihch is wone of my favorite salasd and it is traditional from the Island of Ibiza in the Balearic archipielago of the Mediterranean Sea of Spain, Potatoe Salad with ''Roasted peeled Red Pepers'' and Potatoe's and Virgin Olive Oil…🎱♥ I will do all thee of them and eat every last bit!!
    Jeen Pierre…. 💯

  6. Love potato salad. My recently deceased sister could make the very best I've ever tasted.

  7. The best version is the Austrian style:
    Boile potatoes and slice them into thin leaves (500g). Poure 250ml of hot beef stock over it. Add onionstripes, (one middlelarge). Add 3 spoons of vinegar, 6 of oil (sunflower), salt, pepper, Estrasgon moutarde and a bit of sugar.
    Mix it up and wait for a short time.

  8. I love italian food but unfortunately i find Basil to be overrated!
    (I never make Pesto with Basil….i use other vegitables for my Pesto!)

  9. When we next organize a BBQ / PIQUE-NIQUE I will ask each of my children to make one of these potato salads and we'll have a contest. I'll put my feet up, read and sing to the grand-babies and not move a finger! Except to stuff my face, while I judge who made the best salad.😋

  10. I'll be making all three over the course of the summer… and I LOVE your salad spoons!!! they really get the tossing done!!

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