French Potato Salad
This recipe is adapted from The New York Times Cookbook. I fell in love with this recipe because the old potatoes it calls for really soak up the dressing. We all know that sometimes there are some "elderly" potatoes hiding in our cupboards. Of course, you could use fresh spuds. The recipe also states to serve it 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
- In a medium sauce pot cover the potatoes with water and boil in their skins until tender. Drain the potatoes and then peel the skins. Cut potatoes into ¼" thick slices and transfer to a bowl. To make dressing, mix the vinegar with shallots, salt and pepper, then whisk in the oil, wine and herbs. Pour approximately two thirds of the dressing over the potatoes, adding more if desired. Gently toss in order for the dressing to coat. Serve warm.
French Potato Salad
This recipe is adapted from The New York Times Cookbook. I fell in love with this recipe because the old potatoes it calls for really soak up the dressing. We all know that sometimes there are some "elderly" potatoes hiding in our cupboards. Of course, you could use fresh spuds. The recipe also states to serve it 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
- In a medium sauce pot cover the potatoes with water and boil in their skins until tender. Drain the potatoes and then peel the skins. Cut potatoes into ¼" thick slices and transfer to a bowl. To make dressing, mix the vinegar with shallots, salt and pepper, then whisk in the oil, wine and herbs. Pour approximately two thirds of the dressing over the potatoes, adding more if desired. Gently toss in order for the dressing to coat. Serve warm.