Name: French-Style Potato Salad
Yield: Makes 6 Side-Dish or First-Course Servings if Served alone or Proportionately more when Served with other Crudité Salads
Cuisine: French
Ingredients: 3 tablespoons coarsely chopped fresh parsley, preferably flat-leaf; Salt; Pepper; 3 shallots, finely chopped; ½ cup extra virgin olive oil; ¼ cup white wine vinegar; 2 tablespoons dry white wine; 3 pounds red or white waxy potatoes or fingerlings

Preparation info

Makes
6
Side-Dish

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

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.

Ingredients

3 pounds red or white waxy potatoes or fingerlings
2 tablespoons dry white wine
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Method

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

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French-Style Potato Salad

Ingredients

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