Do you want a summer salad that keeps you more in the body than a few leaves of greenery with a few slices of vegetables? You can count on this cold potato salad, marinated in white wine and seasoned with a well-seasoned vinaigrette. Here is the basic recipe, it’s up to you to customize it!
PREPARATION GUIDE: COLD POTATO SALAD
- 1 kg of firm-fleshed potatoes (Roseval, Charlotte or Belle de Fontenay)
- 300 ml dry white wine (Riesling, Sauvignon)
For the sauce:
- 3-4 c. tablespoon of olive oil
- 3 c. of wine vinegar
- 1 C. coffee Dijon mustard
- 1 clove of garlic
- 1 branch of flat parsley
- 1 branch of chervil
- salt pepper
Peel the potatoes, and rinse them in cold water. Place them in a large pot of saltwater. Bring to a boil and then cook for about 20 minutes, pan uncovered, so that they are both tender and firm.
After the end of cooking, drain them, slice them into slices or cubes, put them in a bowl, then sprinkle with white wine, mix them gently so as not to make a puree, and leave – Marinate in the fridge for at least 3 hours.
When serving your salad, prepare your vinaigrette by whisking mustard, wine vinegar, olive oil, salt, and pepper, and peeled and chopped garlic clove into a bowl. Present the white wine potatoes topped with sauce, and sprinkled with chopped herbs.
To vary the seasonings, you can use mayonnaise and replace the white wine with lemon juice. And to turn your recipe into a mixed salad, add hard-boiled eggs, shallots, radishes, gherkins, bacon, and nuts.