Saturday, June 23, 2007

French Potato Salad

2 lbs Yukon Gold potaotes, scrubbed but not peeled
1/2 cup white-wine vinegar
salt and white pepper to taste
1/2 extra-virgin olive oil
1 tablespoon minced shallot
2/3 cups chopped green onions or scallions

Boil the whole, unpeeled potaotes in generously salted water until fork tender, 20-30 minutes, depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch with a very sharp knife.

Combine vinegar and olive oil. Sprinkle the salt, pepper and vinegar-olive oil mixture over the warm potatoes; toss gently. Add the shallots and green onions. Taste and adjust seasonings. Serve at room temperature.

Fine Cooking Magazine, June/July 1998

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