This is from Ina Garten’s first book, Barefoot in Paris. I only make potato salad once a year, usually in the dead of summer to add some weight to green leafy salads. This is the one I make. The secret is to add the champagne vinegar and olive oil when the potatoes are still hot. I like to really stir it up, breaking the potatoes apart, even using the spoon the coarsely chop them into smaller bite-size pieces.
Chives flower in the spring. There was one flower on the 28 chive plants in my herb garden. Here it is.
French Potato Salad
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
: Salad
Cuisine: French
Serves: 4 servings
Ingredients
- 6 large Yukon Gold potatoes, peeled and cut into 4-inch cubes
- 2 teaspoons fine sea salt, divided
- 4 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped chives
- Chive blossom to garnish, optional
Instructions
- Place the potatoes and 1 teaspoon salt in a large pot of boiling water. Cook for 15 to 20 minutes until the potatoes are cooked through. Test with a fork.
- Drain the potatoes and place back into the hot pot. Add the oil, vinegar, remaining salt, and pepper. Stir to coat potatoes.
- Add the herbs and stir to combine. Chill, covered, in the refrigerator.
- Serve garnished with chive blossoms or more chives and dill.
Substitute white wine vinegar if you don’t have champagne. No dill; substitute parsley. No chives; substitute garlic chives or finely chopped shallot soaked in the vinegar for 10 minutes. What about roasted garlic cloves?
Tomorrow, I’m going to make a Niçoise Salad and use this potato salad as the centerpiece.
Sheila
