Parisian Potato Salad

Ingredients

• 800 gPotato
• 240 mlWhite wine
• 45 mlOlive oil
• 22.5 mlWine vinegar
• 15 gParsley
• 10 gChervil
• 5 gTarragon
• 13 gSalt
• 1 gPepper
• 1500 mlWater

Instructions

1. 1

   Preparation

   • Wash potatoes. Peel if desired.
   • Finely chop parsley, chervil and tarragon.
   • Measure the white wine.
2. 2

   Cooking

   • Place potatoes in a pot, cover with cold water and add 10 g salt.
   • Bring to a boil, then simmer 18–25 minutes until tender (check with a fork).
   • Drain and slice hot into 4–6 mm slices.
3. 3

   Marinating

   • Put hot potato slices into a bowl and pour the dry white wine (240 ml per 800 g potatoes) over them.
   • Stir gently and let marinate 15–30 minutes (or until cooled).
4. 4

   To serve

   • Before serving, add olive oil and vinegar to the marinated potatoes.
   • Stir in chopped parsley, chervil and tarragon; season with 3 g salt and freshly ground pepper.
   • Mix gently so the potato slices remain intact. Serve immediately.
5. 5

   Note (alternate cut)

   • If adding potatoes to a mixed vegetable salad, cut raw potatoes into small dice and cook carefully in salted water until just done.
   • Drain immediately and continue as above.