Potato Salad

Name: Potato Salad
Yield: Serves 4 to 6
Ingredients: salt and freshly ground black pepper; 2 tablespoons finely chopped parsley; 4 tablespoons finely chopped shallots; 2-3 tablespoons wine vinegar; 6-8 tablespoons dry white wine or beef consommé; 2 pounds long thin salad potatoes; 6-8 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 pounds long thin salad potatoes
6-8 tablespoons olive oil
6-8

Starter
Vegan
Gluten-free

Method

Boil long, thin salad potatoes in their skins until cooked through. Peel and cut into thick slices. While still hot, pour over marinade of olive oil, dry white wine (or beef consommé) and wine vinegar. Add finely chopped shallots and parsley; season to taste with salt and freshly ground black pepper.