French Potato Salad

Welcome to the middle of the summer. My school doesn't start until the 3rd week of August and my annual vacation to Nantucket is coming up soon! One of my favorite things about summer is all of the BBQs and special summer food. Potato salad is a summer food must and this is one of my 3 favorite recipes and this recipe is one that can easily be made and enjoyed all year long. I have made/eaten this potato salad several times in the last few years, but I have only ever had it with the mayonnaise mixed into it. 

While I was at Aunt Nancy's she made this recipe without the mayo. Oh I had no idea what I was missing. The mayo potato salad is delicious, a bit creamy and just good. However, the potato salad without the mayo is spectacular! It is super tangy and the vinaigrette just shines without the mayo. But you should try it both ways! It is just delicious! Enjoy

Pommes De Terre a L'hulile

(French Potato Salad)

Recipe from Julia Child's Mastering French Cooking

For about 6 cups

8 to 10 medium "boiling" potatoes (about 2 lbs)

A 3-quart mixing bowl

3 Tablespoons dry white wine or dry vermouth

2 tablespoons chicken bullion

1/2 cup vinaigrette

2 tablespoons minced shallots or scallions

3 tablespoons minced parsley

Boil or steam the potatoes in their jackets until just tender. Peel and slice while still warm. Toss gently in mixing bowl with the wine and bullion, and after several minutes toss again. When the liquid has been absorbed by the potatoes, toss with the vinaigrette, shallots or scallions and parsley.

This salad is delicious served warm with hot sausages, or you can chill it and serve either as is,  or with 1/2 cup mayonnaise folded in.

The liquid is absorbed into the hot potatoes