French potato salad

  • For the potatoes
  • 900g small red potatoes, scrubbed but not peeled
  • 1L cold water
  • 250ml dry white wine
  • 1 tbsp salt plus more to taste
  • 4 parsley stems
  • 6 black peppercorns
  • 2 sprigs fresh thyme
  • 35g minced flat-leaf parsley leaves
  • For the dressing
  • 3 tbsp white wine vinegar
  • 35g minced shallots
  • 1 tsp freshly ground black pepper
  • 125ml fruity extra-virgin olive oil
1) Slice the potatoes 1-cm thick and put in a saucepan with the water, wine and 1 tsp of the salt. Tie the parsley stems, peppercorns and thyme in a piece of cheesecloth and add to the pot.

2) Bring the liquid to boil over a 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.

3) Make the dressing whilst the potatoes are cooking. In a small bowl, whisk together the vinegar, oil, shallots, the remaining 2 tsp of the salt and pepper. Gradually whisk in the oil to make a dressing.

4) 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.

5) Garnish with the parsley leaves and season with salt and pepper to taste. Serve at room temperature.

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