Salade de Pommes de terre à la Parisienne (Potato Salad, Parisian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potatoes of a variety which does not break up
- Salted water
- Dry white wine
- Oil
- Vinegar
- Parsley
- Chervil
Instructions
- Cook the potatoes in salted water.
- Slice them while hot and marinate them in dry white wine, allowing 3 décilitres of wine per kilo of potatoes.
- At the last moment season with oil and vinegar, add chopped parsley and chervil, and stir with care.