Warm french potato salad

Potato Salad 4

As the weather starts to heat up, it’s time to start finding some more summery recipes. I’ve loved this one for a long time. It comes from one of my (and my family’s) favourite cookbooks : Bistro cooking by Patricia Wells, a classic French book, with tons of delicious recipes.

There are a lot of different potato salad recipes but they can basically be sorted into two categories : cream base and oil/vinegar base. I’ve always thought that a creamy potato salad was nice, but it’s more of a winter thing for me because it’s fairly heavy. This is the total opposite heavy, it’s light and zesty. Lemon zesty ? No, but better.

It’s also really easy to make lots of salad and keep it for a few days. I think it’s best the day after but watch out, it starts to go sour after about 3 days!

Instead of plain white-wine vinegar, you can try any flavoured vinegar. Tarragon vinegar for example adds a bit of extra flavour.

Warm potato salad

Serves 4-6


Potato Salad 3

750g (1 ½ pounds) small good quality potatoes, with skin on
125mL (½ cup) + 2 tbsp extra virgin olive oil
3 tbsp white-wine vinegar
2 tbsp dry white wine
salt and pepper to season
2 shallots, finely minced
chopped fresh parsley and chives


Potato Salad 2

Steam the potatoes over simmering water (or boil) for about 20 minutes, until just tender.

Meanwhile, whisk together ½ cup oil, 2 tbsp of vinegar, the wine and 1 tsp  of salt in a small bowl.

Drain then peel the potatoes. Cut into 1.5 cm (½ inch) slices, or small cubes, then combine with the oil and vinegar mixture. Set aside for 20-30 minutes.

In the meantime, make the final dressing by whisking together the remaining 2 tbsp of olive oil, 1 tbsp vinegar, the parsley, shallots and chives, until thoroughly blended.

Just before serving, toss the potatoes with the herbed dressing. Season to taste with salt and pepper and serve at room temperature.
Potato Salad 1



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