French cuisine · Salads & Mezze

Potato Salad with Oil

Warm potato slices that soak up white wine while still hot, tossed with shallots and plenty of parsley.

Ingredients · for 4 servings

• 1 kg small waxy potatoes
• 100 ml dry white wine
• 2 shallots
• 2 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 tsp Dijon mustard
• 1 bunch flat-leaf parsley
• 1 bunch chives
• Salt, pepper

Instructions

1. Wash the potatoes thoroughly and cook them unpeeled in salted water for 20–25 min, until a knife slides in without resistance.
2. Warm the white wine in a small pot but do not let it boil, and finely dice the shallots.
3. Drain the potatoes, let them steam off briefly, peel while still hot and cut into about 5 mm thick slices.
4. Layer the warm slices immediately into a bowl, pour over the hot white wine and let steep for 10 min — while warm they absorb the liquid completely.
5. Whisk the Dijon mustard with white wine vinegar, salt and pepper, whisk in the olive oil and add the shallots; pour the vinaigrette over the potatoes and mix gently.
6. Finely chop the parsley and chives, fold in, and serve the salad warm so the aromas stay open.