French Potato Salad - Julia Child

By dmg9548

French potato salad is prepared while the boiled, sliced potatoes are still warm, so they will absorb the dressing. The salad may be eaten warm with grilled sausage, or cold. Mayonnaise may be folded into the potatoes if you wish. Be sure to use potatoes which may be boiled and sliced without crumbling.

Ingredients

• 2 lbs. boiling potatoes (8 to 10 medium)
• 4 Tbsp dry white wine, or 2 Tbsp dry white vermouth
• 2 Tbsp stock or canned bouillon
• 2 Tbsp wine vinegar
• 1 Tsp prepared mustard
• 1/4 Tsp salt
• 6 Tbsp olive oil1 to 2 Tbsp minced shallots or green onion
• pepper
• 2 to 3 Tbsp chopped mixed green herbs or parsley

Details

Servings 6

Preparation

Step 1

Scrub the potatoes. Drop them in boiling salted water to cover and boil until potatoes are just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel, and cut them into slices about 1/8 inch thick. Place in bowl.

Pour the wine or vermouth and stock over the warm potato slices and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids.

Beat the vinegar, mustard, and salt in the a small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste and stir in the shallots. Pour the dressing over the potatoes and gently toss.

Serve warm or chilled. Decorate with herbs before serving.