Authentic French Potato Salad (à la Parisienne)
This authentic French potato salad recipe is based on Escoffier’s original Parisian version - no mayonnaise, just waxy potatoes soaked in white wine and tossed with fresh herbs and a light vinaigrette. A classic summer side dish for picnics or BBQs.
Ingredients
- 500 g (18oz) waxy potatoes (e.g. Yukon Gold, Charlotte, Jersey Royals)
- 100 ml (3½ fl oz / - ½ cup) dry white wine
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh chervil (chives or tarragon) finely chopped
French vinaigrette dressing
- 1 tablespoon cider or wine vinegar
- 1 tablespoon olive oil (or canola oil)
- ½ tsp each salt & pepper
- ½ teaspoon Dijon mustard optional (not in Escoffier's recipe)
Instructions
- Wash and scrub the potato skins (peel if you prefer). If potatoes large, slice them in half or quarter to cut cooking time. Cook potatoes in salted water: bring to the boil then turn down the temperature and leave to simmer for 10-15 minutes, depending on the size of your potatoes.
- Drain the potatoes and leave to cool slightly for 5-10 minutes. Slice while still warm (¼ inch). Transfer to a salad bowl and pour over the white wine immediately, to marinade well while it cools. Nearer to serving, prepare the vinaigrette.
Vinaigrette
- In a small bowl, beat together the oil and vinegar (and mustard, if using) until well mixed and season with salt and pepper. Add to the potatoes with the chopped herbs and toss gently to combine.
Notes
Storage: This salad can keep well chilled in the fridge covered for up to 3 days. Bring to room temperature to enjoy best the flavours. As there's no mayonnaise, it's perfect to take on picnics and serve as a side to BBQs.
Note on potatoes: I also love using small, new potatoes (gorgeous French ones from l'Île de Ré or Narmoutier), full of flavour and great in season in the summer. If using larger potatoes, cut to about the same size.
To serve: delicious served as a side to pan-fried mackerel in mustard, or toss in some cooked asparagus.