Classic French potato salad
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
It’s pure genius tossing still-warm cooked potatoes with a liquid such as stock or vinegar. This technique makes it easy for the potatoes to absorb it, flavoring them all the way through.
Ingredients
Uncooked Yukon gold potato
1½ pound(s), 6 (1/4-lb) potatoes, peeled
Champagne vinegar
2 Tbsp
Fresh parsley
½ cup(s), chopped (or a mix of herbs such as parsley, dill, and basil)
Scallions
2 medium, finely chopped
Shallot
⅓ cup(s), chopped, finely chopped (1 large shallot)
Extra virgin olive oil
2 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp, or to taste
Instructions
1
Combine potatoes with enough salted water to cover by 1 inch in medium saucepan and bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Drain and let cool about 5 minutes. Cut potatoes into 3/4-inch chunks and transfer to serving bowl.
2
Sprinkle vinegar over warm potatoes and gently toss to coat. Let stand 5 minutes, tossing once or twice. Add herbs, scallions, shallot, oil, salt, and pepper and gently toss until mixed well. Let stand about 10 minutes. Serve warm or at room temperature.
3
Serving size: generous 3/4 cup
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