French potato salad

  • Preparation Time90 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy

For the potatoes

900g small red potatoes, scrubbed but not peeled
1L cold water
250ml dry white wine
1 tbsp salt plus more to taste
4 parsley stems
6 black peppercorns
2 sprigs fresh thyme
35g minced flat-leaf parsley leaves

For the dressing

3 tbsp white wine vinegar
35g minced shallots
1 tsp freshly ground black pepper
125ml fruity extra-virgin olive oil
1) Slice the potatoes 1-cm thick and put in a saucepan with the water, wine and 1 tsp of the salt. Tie the parsley stems, peppercorns and thyme in a piece of cheesecloth and add to the pot.

2) Bring the liquid to boil over a high heat and immediately lower the heat to maintain a simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.

3) Make the dressing whilst the potatoes are cooking. In a small bowl, whisk together the vinegar, oil, shallots, the remaining 2 tsp of the salt and pepper. Gradually whisk in the oil to make a dressing.

4) Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for one hour to marinate, tossing several times to coat the potatoes.

5) Garnish with the parsley leaves and season with salt and pepper to taste. Serve at room temperature.

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