Potato Salad Recipe
March 12, 2005
By Avi Green
It's been awhile, and I thought I'd write another recipe, one of my
favorites for the weekend, for French potato salad. It's not
something that has to be eaten at really warm temperatures either,
and it can be quite delicious. Here it is coming up.
8 medium-size potatoes
1 teaspoon salt1/2
teaspoon of freshly ground pepper
1/4 cup of vinegar
2 tablespoons of consomme
2 tablespoons of dry white
1/2 tablespoon of dried
1 tablespoon of chopped
1/2 cup of oil
Cook potatoes in salt water for thirty minutes, or until tender.
Drain. Peel potatoes while still warm, and cut into slices
approximately 1/4 inches thick. Place in a salad bowl.
Next, in another bowl, combine salt, pepper, vinegar, consomme, and
wine. Mix until salt is dissolved. Add the tarragon, parsley and
oil. Mix it together well. Then pour over the potatoes. Toss gently
but throughly until all liquid is absorbed. Serve while still warm,
but even if cold, it's okay. It'll serve 4 people.
Wines to use:
Light red wine, such as
Red Bordeaux, Beaujolais, and domestic claret.
Chilled dry white wine,
such as Bordeaux Graves, Pouilly-Fuisse, white Cotes du Rhone,
Alsatian Riesling, Pinot Blanc.
Or, a rose wine.
And with that, I wish you all bon
appetite! Thanks for reading.
Copyright 2005 Avi Green. All rights reserved.
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