Potato Salad

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 2 pounds long thin salad potatoes
  • 6-8 tablespoons olive oil
  • 6-8 tablespoons dry white wine or beef consommé
  • 2-3 tablespoons wine vinegar
  • 4 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped parsley
  • salt and freshly ground black pepper


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.