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| French Potato Salad |
**French Potato Salad**
based on a recipe from Laura Calder
4 pounds/2 kg Yukon gold or Charlotte potatoes
Salt and freshly ground pepper
1/2 cup/125 ml white wine
2 pink shallots or red scallions, sliced into very thin rings
2 tablespoons red wine vinegar
A couple of handfuls torn fresh tarragon leaves, chives, dill, parsley, or other herbs
2 teaspoons grainy mustard
1/4 cup/60 ml grapeseed or olive oil
Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour the white wine over the potatoes and mix until absorbed.
While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minutes. Drain thoroughly. Add the shallots, herbs, and chives to the potatoes.
Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
This is one of my absolutely favorite salads. I'm glad to have Laurie Calder's recipe. I miss her television show, but we still enjoy the re-runs. I always leaned something from every episode. Such a refreshing treat from the "game" food shows.
ReplyDeleteSam
We all hope that Laura would return to television. Forget all the reality cooking shows and angst and bring back the classics.
DeleteI just adore Laura...unfortunately her shows are old on the Cooking Channel. I wish she would do more. This is a grey salad...I think i will be buying a few of her books.
ReplyDeleteLaura is not on our Food Network any longer either Norma, giving way to reality TV.
DeleteThis salad look absolutely delicious VaL!
ReplyDeleteLooks so good! As do the peony and chive blossoms!
ReplyDeleteSuch a nice presentation and very Spring-like.
ReplyDeleteScrumptious! I love potato salads like this one.
ReplyDeleteCheers,
Rosa
This reminds me of the way my mum prepares potato salad, she uses vinegar as well. Yet the recipe is slightly different, in fact I've never cooked the shallots in red wine vinegar. It must taste great.
ReplyDeleteWith every recipe we enjoy there is something to learn Daniela.
DeleteSuch a pretty salad! I love the colors. :-)
ReplyDeleteLooks wonderful, I love that it has no mayo.
ReplyDeleteI see from the comments above that I am not the only Laura Calder fan. I wish they'd bring this kind of show back. The salad looks so beautiful Val. The peonies as well, mine are gone already. It was fun to go to the market together.
ReplyDeleteIt is always fun to go to the market Dina. Imagine us in the markets in Paris or Florence. Would we ever leave:D
DeleteI love homemade potato salad in the summer Val. Yours looks delicious for any gatherings.
ReplyDeleteOooh, la la, for sure! It looks delicious!
ReplyDeleteYum, this looks like a wonderful version of our favorite potato salad, on the lighter side without any mayo. Lots of flavor here with fresh herbs from the garden.
ReplyDeleteSimple is often best Cathy.
DeleteSuch a beautiful potato salad I don't think I've ever seen a red scallion before - how pretty they are! This sounds light and perfect for summer.
ReplyDeletethe ingredients make this delicious, but those simple flower petals make it look absolutely beautiful!
ReplyDeleteLove the pic--great colors and props. And love no-mayo potato salads.
ReplyDeleteincredibly pretty and such a great alternative to all that heavy mayo. Delightful.
ReplyDeleteThis is so pretty!
ReplyDeleteI love Laura Calder. I made her apple tart and it is probably the best thing I have ever made. I make potato salad much like this but have not used tarragon. I can't wait to give this a try. Your blog has some yummy food here.
ReplyDeleteMadonna
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