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From @French Cooking Academy

Escoffier Parisian Potato Salad

35 min · Serves 4

35 mintotal
15 minhands on
14steps
4servings

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Ingredients

For the potatoes

  • 500 g ratte potatoes, fingerling or kipfler potatoes
  • 1 tsp coarse salt
  • 100 ml dry white wine, such as Sauvignon Blanc from the Loire Valley, lukewarm

For the dressing

  • 4 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp fresh chives, finely sliced
  • 2 tsp fresh flat-leaf parsley or chervil, finely chopped
  • 2 tsp fresh tarragon leaves, finely chopped
  • Salt and pepper, to taste

For the assembly

    Method

    For the potatoes

    1. Place the unpeeled potatoes in a saucepan, cover with cold water, and add the coarse salt.

    2. Bring to a boil over high heat.

    3. Cook until a knife easily slides into the center of a potato, 15–20 minutes.

      Then 15 min of waiting

    4. Drain the potatoes and rinse briefly under cold water just to lower their surface temperature.

    5. Peel the potatoes while they are still warm, using a knife to slice off the skin.

    6. Slice the warm potatoes delicately into thick rounds and place them in a large bowl.

    7. Pour the lukewarm white wine evenly over the warm potatoes and mix gently.

    8. Leave to marinate as the potatoes absorb the wine, 10–15 minutes.

      Then 10 min of waiting

    For the dressing

    1. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper.

    2. Add the finely chopped chives, parsley, and tarragon to the dressing and whisk to combine.

    For the assembly

    1. Drain away any excess unabsorbed white wine from the potatoes.

    2. Pour the herb dressing over the potatoes and toss gently to coat.

    3. Season with additional salt, pepper, or a drizzle of olive oil to taste.

    4. Leave the potato salad to rest before serving to let the flavors settle, 15 minutes.

      Then 15 min of waiting

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