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.
Adapted from The New York Times Sunday Magazine, July 8, 2001
How to steam potatoes