French-Style Potato Salad

Preparation info
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By James Peterson

Published 2007

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Here, the still-warm potato slices are dressed with a shallot vinaigrette, rather than mayonnaise. The combination produces a lighter result than the American version. Again, larger potatoes will mean less peeling time.


  • 3 pounds red or white waxy potatoes or fingerlings
  • 2 tablespoons dry white wine
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Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander and let cool for about 10 minutes, or until they can be handled. Don’t let them cool for too long or they will be harder to peel, plus you want them warm when you combine them with the dressing. While t