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French-Style Potato Salad

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Serves four as a side dish.

  • by from Fine Cooking
    Issue 27

Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.

  • 2 lb. Yukon Gold potatoes, scrubbed but not peeled
  • 1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
  • Kosher salt and freshly ground white pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. minced shallot
  • 2/3 cup chopped scallions

Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.

Variations

Variations on this potato salad are endless, but here are a few that I especially like. Follow the basic recipe above -- just omit the scallions and substitute one of these combinations:

Chopped tomato, diced crisped bacon, and hard-cooked egg

Chopped anchovies and sliced roasted red peppers

Chopped olives, minced garlic, and cubed chicken or turkey

Lemon juice, caviar, crème fraîche, and snipped chives

Paprika, capers, and smoked salmon (To avoid cooking the salmon, don’t add it until the salad is at room temperature.)

nutrition information (per serving):
Calories (kcal): 510; Fat (g): fat g 28; Fat Calories (kcal): 260; Saturated Fat (g): sat fat g 4; Protein (g): protein g 6; Monounsaturated Fat (g): 22; Carbohydrates (g): carbs g 48; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1190; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 6;

Photo: Maura McEvoy

I have also made this recipe since 1998. It is a wonderful, different potato salad. I love the fact there is no mayo and love the addition of the white wine. Definitely recommend giving a try.

This has been a staple in our recipe box ever since the original article was first published in 1998. It's a good basis for many variations, as well. You can substitute different wines or vinegars, add different herbs, or extras. I made a similar salad the other day with red potatoes, red wine, a bit of vinegar, chives, parsley, and bacon bits, to go with grilled lamb chops. I've long since misplaced the original issue, so I'm very happy to see that the recipe is online!

This has been a staple in our recipe box ever since the original article was first published in 1998. It's a good basis for many variations, as well. You can substitute different wines or vinegars, add different herbs, or extras. I made a similar salad the other day with red wine, a bit of vinegar, chives, parsley, and bacon bits, to go with grilled lamb chops. I've long since misplaced the original issue, so I'm very happy to see that the recipe is online!

I loved this recipe and found it easy to prepare. Some of my guests, who prefer the more traditional american potato salad recipes found in the deli (made with mayo) did not like it quite as much.

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