SALADE DE POMMES DE TERRE (FRENCH POTATO SALAD)
This is one of my forgotten recipes from the 80s that I fished out of my huge recipe file. I used to make this all the time and we really liked it, I don't know how it came out of rotation. Probably because somehow it never went digital and the card was filed in a weird place. This makes a great side dish to meats and poultry, or...
Provided by Chef Potpie (Laurel)
Categories Potatoes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook potatoes in salted water just until tender, about 15 minutes depending on size. Drain.
- 2. Get broth ready. While potatoes are cooking make vinaigrette by whisking all ingredients together in a small bowl.
- 3. When potatoes are still hot, but cool enough to handle, peel them and slice into 1/4" slices, dropping each slice into serving bowl. Immediately pour broth over potato slices and let them sit for a few minutes, allowing them to absorb the broth.
- 4. Whisk vinaigrette again and add to potatoes along with shallots nd parsley.
- 5. Serve warm or at room temperature.
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