Monday, March 28, 2011

French Potato Salad

2 pounds small cooked potatoes, see instructions for cooking below
¼ cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon white pepper
¼ cup olive oil
2 tablespoon chopped green onions or chives
2 tablespoons finely chopped fresh parsley

1. Scrub the potatoes.
2. Steam them, using the instructions below, or, if you must, boil them in salted water for 10-13 minutes. I tend to over-cook the potatoes when I boil them, so I'm a great fan of steaming.
3. Whichever method you choose, when the potatoes are done, drain and cool slightly. Peel if you’d like.
4. Cut the potatoes into quarters or sixths, depending on the size, and place them in a large shallow serving dish.
5. Pour the wine over the warm pieces and toss very gently. Set aside until the potatoes have absorbed most of the wine.
6. Beat together the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Gradually add the oil and whisk until thickened. Stir in the green onions or chives.
7. If any of the wine is lingering in the bottom of the dish, pour it out. Then pour the dressing over the potatoes and toss gently. Recheck seasonings and adjust if necessary. Remember that potatoes often need lots of salt. Sprinkle with parsley.

6 servings
Adapted from The New York Times Sunday Magazine, July 8, 2001

How to steam potatoes

1. Place a steamer basket in the bottom of a large pot. Add water until you can see it coming up through the bottom of the basket.
2. Place the potatoes in the basket. Turn on the heat, cover the pot,  and steam the potatoes for 20-30 minutes or more, depending on their size. Check the water under the basket and add more if it's needed. Best to add hot water if you can.
3. Test the potatoes after 15 minutes by sticking one of them with a sharp knife. They are done when the knife goes through the potato with no resistance.

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