Classic French-style Potato Salad
2 lbs. Yukon gold potatoes; -scrubbed, not peeled
3 2/3 c Dry white wine
Salt; to taste
White pepper to taste; -freshly ground
1/2 c Extra-virgin olive oil
1 tb Shallots; minced
2/3 c Scallions; chopped
Boil the whole unpeeled potatoes 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
thick with a very sharp knife.
In a small saucepan
over medium heat, boil the wine until it's reduced by half. Sprinkle the
salt, pepper, and hot reduced wine over the warm potatoes; toss gently.
Add the olive oil, tossing just until combined, and
then add the shallots and scallions.
Taste and adjust the seasonings. Serve at room
Follow the basic recipe above - just omit the scallions - and substitute
one of the following combinations.
Chopped tomato, diced crisp bacon, and hard cooked egg.
Chopped anchovies and sliced roasted red peppers.
Chopped olives, minced garlic, and cubed chicken or turkey.
Paprika, capers, and smoked salmon (To avoid cooking the salmon, don't
add it until the salmon is at room temperature).
Yield: 4 Servings