Ingredients
2 lb yukon gold potatoes, scrubbed, not peeled
3 2/3 cup dry white wine
1 salt, to taste
1 white pepper to taste, freshly ground
1/2 cup extra-virgin olive oil
1 tbsp shallots, minced
2/3 cup scallions, chopped
Directions
Boil the whole unpeeled potatoes in generously salted water until fork
tender, 20-30 minutes, depending on size. As soon as you can handle
the potatoes, but while they're still warm, slice them just under 1/2
inch thick with a very sharp knife.
In a small saucepan over medium heat, boil the wine until it's
reduced by half. Sprinkle the salt, pepper, and hot reduced wine
over the warm potatoes; toss gently. Add the olive oil, tossing just
until combined, and then add the shallots and scallions. Taste and
adjust the seasonings. Serve at room temperature.
VARIATIONS
Follow the basic recipe above - just omit the scallions - and
substitute one of the following combinations.
Chopped tomato, diced crisp bacon, and hard cooked egg.
Chopped anchovies and sliced roasted red peppers.
Chopped olives, minced garlic, and cubed chicken or turkey.
Paprika, capers, and smoked salmon (To avoid cooking the salmon,
don't add it until the salmon is at room temperature).
Servings: 4 servings
Classic French-Style Potato Salad Recipe brought to you by Recipe Ideas
Categories: French; Potato; Salad; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, certainly as far back into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
During Roman times 25BC a roman called Apicius created some documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the cooks of his times were skilled in the use of many spices and herbs, including some familiar names like bay, fennel and asafoetida. During the succeeding few centuries, the powerful and rich competed to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 1800s the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookbooks are highly popular mostly due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Classic French Style Potato Salad recipe.
