Warm potato and apple salad with black-pudding crumbs (Salade tiède de pommes de terre et pommes avec des miettes de boudin noir) from The Little Paris Kitchen: Classic French Recipes with a Fresh and Simple Approach by Rachel Khoo

  • mint
  • black pudding
  • green-skinned apples
  • waxy potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on December 17, 2019

    I enoyed this recipe a lot more than I had imagined I would! Since I was making this for a main course for two people, I doubled the quantity of potato and boudin noir, but I only had one apple so couldn't double that - however I think the proportions worked out fine. The contrast of the crunchy apple with the boudin, the fresh mint and the apple purée underneath was absolutely delicious, with the sautéed potatoes holding everything together. My only nitpick is that Khoo suggests that you can make individual boudin 'crumbs' in the frying pan, which didn't work for me at all as as soon as I stirred / shook the pan they all formed into one gloopy boudin squidge. However I just used a teaspoon to dot the boudin into the warm salad, and it worked out fine.

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