French Potato Salad

Name: French Potato Salad
Ingredients: 2 pounds small red potatoes; lightly salted water; 6 tablespoons white wine or chicken or vegetable stock; 1 large shallot, finely chopped; 2 tablespoons finely chopped fresh parsley; 1-2 tablespoons finely chopped fresh herbs, optional; salt and freshly ground black pepper to taste; 6 tablespoons olive oil; 2-3 tablespoons white wine vinegar; 1 teaspoon Dijon mustard

From: ronniefein.com

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Ronnie's Notes

I could write an entire book just about potato salad. I have dozens and dozens of recipes.

My potato salad recipe collection began because this was one of the very very few dishes that my mother made that I absolutely hated. Her potato salad was basically cooked potatoes, chopped raw onion and Miracle Whip dressing. I thought it tasted sour and felt pasty in my mouth. She never understood why I didn’t like it.

But I just didn’t. So I began my search for the perfect potato salad recipe.

What I learned was that there is no such thing. There are dozens and dozens of perfect recipes. Some with vinaigrette dressings, some with mayo-based dressings. Some mild, some spicy. Some with cooked vegetables included, some plain.

Last weekend I had sleepover company and I decided to cook an old fashioned French Potato Salad to have with dinner (burgers, cole slaw, asparagus vinaigrette).

We had leftovers. So we ate the potato salad with breakfast the next day (smoked salmon and bagels, whitefish salad). It turned out to be a very good, welcome idea.

Who knew?! Potato Salad for Breakfast!

FRENCH POTATO SALAD

Ingredients

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2 pounds small red potatoes
lightly salted water
6 tablespoons white wine or chicken or vegetable stock
1 large shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1-2 tablespoons finely chopped fresh herbs, optional
salt and freshly ground black pepper to taste
6 tablespoons olive oil
2-3 tablespoons white wine vinegar
1 teaspoon Dijon mustard

Instructions

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Place the potatoes (with their skins intact) in a saucepan, cover with lightly salted water and bring to a boil over high heat.

Lower the heat and simmer for or until tender.

Drain under cold water and peel, if desired.

Cut the potatoes into bite-size pieces and place in a large bowl.

Pour in the wine, shallot, parsley, herbs, salt and pepper.

Toss gently.

In a small bowl, whisk the olive oil, wine vinegar and mustard together.

Pour over the potatoes and toss.

Let rest at least before serving.

Makes 4-6 servings

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