Potato Salad
Description
To make a good potato salad in which the slices of potatoes do not break, you need waxy potatoes with a low starch content. The fingerlings are the very best if you can find them at farmers' markets; if not, the small red ones will do just fine.
6 servings
6 servings
Ingredients
1 pound fingerling or small red potatoes, scrubbed
2 teaspoons salt
3 large shallots, finely chopped
1 small white onion, finely chopped
1/2 small red onion, finely chopped
10 small cornichons or 2 large sour gherkins, diced into 1/8-inch cubes
1/2 cup dry white wine
1/3 cup cider or wine vinegar of your choice
2/3 cup pure or virgin olive oil
35 turns of the pepper mill
Light cream as needed
2 scallions, sliced into rings
1 sprig fresh Italian parsley
2 teaspoons salt
3 large shallots, finely chopped
1 small white onion, finely chopped
1/2 small red onion, finely chopped
10 small cornichons or 2 large sour gherkins, diced into 1/8-inch cubes
1/2 cup dry white wine
1/3 cup cider or wine vinegar of your choice
2/3 cup pure or virgin olive oil
35 turns of the pepper mill
Light cream as needed
2 scallions, sliced into rings
1 sprig fresh Italian parsley
Instructions
Put the potatoes in a large saucepan and cover them with water. Bring slowly to a boil, add 1 teaspoon of the salt, and simmer over medium heat until fork tender, about 18 minutes. As soon as the potatoes are done, drain the water, refresh them under cold water and peel them. Cool them to lukewarm and only then slice then into 1/6-inch-thick slices
Squeeze the shallots and white onion in the corner of a kitchen towel to extract the strong juices. Put them and the red onion and cornichons in a bowl. Add the wine, vinegar, oil, and pepper, and the remaining teaspoon of salt and whisk into a well-homogenized dressing; pour over the potatoes and toss well together. Taste the salad, add more of whichever ingredients you would like. If you prefer a more fluid texture, add small quantities of light cream until you reach the texture you like best. Once seasoned to your taste, turn the salad into a bowl and sprinkle the sliced scallions rings all around the edge of the salad. Put the sprig of parsley at the center of the bowl.
Squeeze the shallots and white onion in the corner of a kitchen towel to extract the strong juices. Put them and the red onion and cornichons in a bowl. Add the wine, vinegar, oil, and pepper, and the remaining teaspoon of salt and whisk into a well-homogenized dressing; pour over the potatoes and toss well together. Taste the salad, add more of whichever ingredients you would like. If you prefer a more fluid texture, add small quantities of light cream until you reach the texture you like best. Once seasoned to your taste, turn the salad into a bowl and sprinkle the sliced scallions rings all around the edge of the salad. Put the sprig of parsley at the center of the bowl.
Comments