How to Make French Potato Salad – Episode 102


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How to Cook French Potato Salad – Episode 102

Red Potatos – 2 Lbs. (1 Kg.) (1/2 pound according to particular person)
Extra Virgin olive oil – ¾ Cup – (20 cl.)
Champagne (or White Wine) Vinegar – 3T
White Wine (dry) – 3T
Kosher Salt – 1t. (to style)

Final Dressing:
Extra Virgin olive oil – 2T
Champagne (or White Wine) Vinegar – 6T
Chives – ¼ cup snipped or chopped (or one small bunch)
Parsley – ¼ cup chopped (1/2 bunch)
Shallots – ¼ cup chopped (2-3)

Slice and steam the potatoes until knife pierces (don’t overcook!)
Make number one dressing.
Mix olive oil, champagne vinegar, white wine and salt and stir or whisk.
Add to heat potatoes.
Check for salt, and upload kosher salt if wanted.

Make ultimate herb dressing.
Add the 2T of oil oil and six T of champagne vinegar. Stir or whisk.
Add herbs and blend in combination.
Add herb vinegrette to potatoes.
Serve at room temperature or somewhat heat.

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3 thoughts on “How to Make French Potato Salad – Episode 102”

  1. Nice method; I use a little bit of Dijon style mustard (an especially sharp one) for my final dressing. With the benefits of resistant starch, this is also a good dish to serve cold.

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