Salade De Pommes De Terre

Potato Salad

Potato salad is usually eaten cold, but whether served cold or just warm, which is far preferable, it should always be dressed while still hot, so that the potatoes absorb the dressing.


  • For lbs. of potatoes the ingredients for the dressing are as follows: 4 tablespoons of oil
  • 1 of wine vinegar
  • 2 tablespoons of either red or white wine
  • 1 teaspoon of salt
  • ½ of freshly ground pepper
  • 1 teaspoon of chopped parsley, and a pinch of chopped chives. A little mustard is occasionally added


Boil or steam the potatoes, but do not cook too soft, or they will break. As soon as they are done, peel them and slice thinly. Put the slices in a salad bowl and pour over them the dressing, well mixed previously. Serve when lukewarm or cold. The dressing should be completely absorbed.