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
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
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.