Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr 20 min
Prep:
2 hr
Cook:
20 min
Yield:
4 to 6 servings

Ingredients

Directions

Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring the liquid to a boil over high heat and immediately lower the heat to maintain a simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl. While the potatoes cook make the dressing. In a small bowl, whisk together the vinegar, shallots, 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for one hour to marinate, tossing several times to coat the potatoes. Add the parsley. Season with salt and pepper. Serve at room temperature.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

French Potato Salad

Recipe courtesy of Ina Garten

French Potato Salad

Recipe courtesy of Sara Moulton

French Potato Salad

Recipe courtesy of Food Network Kitchen

French Potato Salad

Recipe courtesy of Erin Simon

French Potato Salad

Recipe courtesy of Sara Moulton

French Fried Potato Salad

Recipe courtesy of Flo Dwek

Jacques's French Potato Salad

Recipe courtesy of Jacques Pepin|Julia Child

French Country Potato Salad

Recipe courtesy of Geralyn Delaney Graham|Debra Ponzek

Browse Reviews By Keyword

          Latest Stories