Potato Salad

Name: Potato Salad
Cuisine: French
Ingredients: 1 pound fingerling or small red potatoes, scrubbed; 1 small white onion, finely chopped; 3 large shallots, finely chopped; 2 teaspoons salt; 1 pound fingerling or small red potatoes, scrubbed; 35 turns of the pepper mill; light cream as needed; 2 scallions, sliced into rings; 1 sprig fresh Italian parsley; ½ small red onion, finely chopped; 10 small cornichons or 2 larger sour gherkins, diced into ⅛-inch cubes; 10 small cornichons or 2 larger sour gherkins, diced into ⅛-inch cubes; ½ cup dry white wine; ⅓ cup cider or wine vinegar of your choice; ⅓ cup cider or wine vinegar of your choice; ⅔ cup pure or virgin olive oil; ⅔ cup pure or virgin olive oil

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To make a good potato salad in which the slices of potatoes do not break, you need waxy potatoes with a low starch content. The fingerlings are the very best if you can find them at farmers’ markets; if not, the small red ones will do just fine.

Ingredients

1 pound fingerling or small red potatoes, scrubbed
2 teaspoons salt
3

Europe
France
Vegetarian
Gluten-free

Method

Put the potatoes in a large saucepan and cover them with water. Bring slowly to a boil, add 1 teaspoon of the salt, and simmer over medium heat until fork tender, about 18 minutes. As soon as the potatoes are done, drain the water, refresh them under cold water and peel them. Cool them to lukewarm and only then slice them into ⅙-inch-thick slices.

Squeeze the shallots and white onion in