French Potato Salad
Greg Dunmore (Adapted from The New York Times Cookbook)
Adapted from The New York Times Cookbook, this classic French potato salad is all about the dressing. Slightly older potatoes are especially wonderful here, as their drier texture eagerly absorbs the vinaigrette. Fresh potatoes work beautifully as well, but if you happen to have a few lingering in the pantry, this is the recipe for them. Serve warm, never cold.
Ingredients
- 4 to 5 potatoes, medium
-
2 tablespoons Iio Jozo Purple Sweet Potato Vinegar
- 1 tablespoon shallot, minced
- Sea salt to taste
- Black pepper to taste
- ½ cup grapeseed oil (or other neutral oil)
- 2 tablespoons white wine, dry
- ¼ cup equal blend of chives, Italian parsley & chervil, chopped
Directions
- Place the potatoes in a medium saucepan and cover with water.
- Bring to a boil and cook in their skins until tender. Drain and let cool just enough to handle.
- Peel the potatoes, then slice into ¼-inch thick rounds. Transfer to a bowl.
- In a separate bowl, combine the vinegar, shallot, salt, and pepper. Whisk to combine.
- Slowly whisk in the grapeseed oil, white wine, and herbs.
- Pour about two-thirds of the dressing over the warm potatoes and gently toss to coat. Add more dressing as desired.
- Serve warm.