3811 Salade de Pommes de Terre à la Parisienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select firm textured potatoes such as the Vitelotte type. Boil them in salted water and cut into thin slices whilst still warm; place in a basin and marinate with 3 dl (10 fl oz or U.S. cups) dry white wine per 1 kg ( lb) of potato. When ready to serve, mix very carefully with oil and vinegar dressing and some chopped chervil and parsley.