Description
Authentic French potato salad no mayo à la Parisienne with white wine vinaigrette and fresh herbs.
Ingredients
Scale
- 500 g (18 oz) waxy potatoes, such as Yukon Gold or Charlotte, firm and smooth-skinned
- 100 ml (3 1/2 fl oz / 1/2 cup) dry white wine, for marinating
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chervil (or chives/tarragon), finely chopped
- 1 tablespoon cider or wine vinegar
- 1 tablespoon olive oil (or canola oil)
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
- 1/21/2 teaspoon Dijon mustard (optional), for extra flavor
Instructions
- Step 1: Clean and Cut Potatoes: Start by thoroughly cleaning the baby potatoes under running water. If any are large, slice them in half for even cooking. This method ensures that all pieces cook similarly, avoiding any undercooked surprises.
- Step 2: Boil and Simmer: Place the potatoes in a pot of salted boiling water, then reduce the heat to a gentle simmer. Cook for 15 minutes until fork-tender, keeping an eye on them to prevent overcooking which can lead to a mushy texture.
- Step 3: Cool and Slice Warmly: Drain the potatoes and let them cool slightly for about 5 minutes. Slice them into 1/4-inch pieces while they’re still warm; this step allows the potatoes to absorb the white wine better, enhancing the flavor.
- Step 4: Pour Wine Immediately: Transfer the warm potato slices into a salad bowl and pour white wine over them right away. This helps the warm potatoes to soak up the wine, resulting in a more flavorful dish as they cool.
- Step 5: Prepare Vinaigrette Before Serving: Mix your vinaigrette in a small bowl just before serving. This keeps the oil and vinegar fresh, ensuring the flavors are bright and vibrant when mixed with the potatoes.
- Step 6: Mix and Toss Ingredients: In the small bowl, whisk together the olive oil, vinegar, and Dijon mustard if you’re adding it. Season with salt and pepper, then pour this mix over the potatoes along with the chopped fresh herbs. Gently toss to combine without breaking up your potato slices.
Notes
- Refrigerate: Airtight container, 35-40 degrees F, 3 days
- Check tenderness after 10 minutes by piercing with a fork; they should be just tender, not mushy.
- If your salad seems bland, drizzle an additional tablespoon of white wine over the finished salad for extra flavor just before serving.
- When preparing the vinaigrette, whisk together the oil and vinegar for at least 30 seconds to create an emulsion, ensuring better consistency.
- If using cold potatoes that do not absorb the wine well, warm them gently in the pot for a couple of minutes before slicing.
- Choose waxy varieties like Yukon Gold, which better resist breaking during cooking to help potatoes hold their shape.
- Gently warm in the pot for a couple of minutes if using cold potatoes before slicing.
- Serve chilled or at room temperature. This potato salad pairs wonderfully with grilled meats or as part of a summer picnic spread.
- For added texture and flavor, consider throwing in olives or capers for a twist on the classic recipe.
- When selecting potatoes, look for firm, smooth-skinned options as they have a creamy texture that soaks up dressing beautifully. Use fresh shallots for a mild onion flavor, avoiding any with dark spots or wrinkled skin. A good quality Dijon mustard adds tanginess and depth to the dressing, enhancing all the flavors. Choose a nice red wine vinegar for brightness that balances the richness of the potatoes and enhances the flavors. Fresh herbs such as parsley or chives work well; ensure they are vibrant and fragrant.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg