Salade Francillon

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

This luxurious salad is for the seriously rich. Also known as Japanese salad, it was all the rage among fashionable Parisians in the late nineteenth century. It was first described in Francillon, a play by Alexandre Dumas, fils, although it is not known if it was his invention.


  • 2 lb (900 g) very small new potatoes
  • 4 pints (2.3


Scrub the mussels, rinsing them several times in cold water and remove the beards. Put them in a wide pan with half the champagne and the shallots. Cover the pan and cook over a high heat until the shells open. Discard any unopened mussels. When cool, remove the mussels from the shells.

Boil the potatoes in the stock until tender. Drain them and slice thinly. Marinade in the remaining c