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Warm Potato Salad with Herbed Vinaigrette


This salad always makes me think of my first trip to France and my first bistro meal in Lyons. I grew up on all sorts of potato salads my mother was famous for the salads she would prepare for our backyard picnics. But it took the French to teach me one secret great potato salad: Dress it while it's warm, so the potatoes can absorb all of the flavor and richness of the dressing. Also, if you shower the salad with shallots, parsley, and chives at the very last minute have a crispy bite.

POMMES A L'HUILE

1 ½  pounds (750 g) small new red-skinned potatoes, scrubbed but not peeled
½ cup  (12.5 cl) plus 2 tablespoons virgin olive oil
3 tablespoons best-quality white wine linegar
2 tablespoons dry white wine
Salt and freshly ground black pepper
2 shaallots, finely minced
Chopped fresh parsley
Snipped fresh chives

Preperation

Steam the potatoes, covered in a vegetable steamer over simmering water just until tender, about 20 minutes.
1. Meanwhile, whisk together !/2cup (12.5 cl) of the oil, 2 tablespoonsof the vinegar, the wine, and 1 tea¬spoon of salt in a small bowl.
2. Drain the potatoes; let coo. briefly, and then peel. Cut into !/2-inch (1.5-cm) slices. Combine the po¬tatoes with the oil and vinegar mixrure; toss gently. Set aside to allowthe potatoes to absorb the dressing,about 20 to 30 minutes.
3. Meanwhile, in a small bowl,make the final dressing. Whisk together the remaining 2 tablespoons olive oil, the remaining 1 tablespoon vinegar,  the  parsley,  shallots,  and chives, to taste in a small bowl until thoroughly blended.
4. Just before serving, toss the potatoes   gently   with   the   herbed dressing. Season to taste and serve.

 

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