Salade de Pommes de Terre à la Parisienne is best made with full-flavored potatoes, such as fingerlings. Because the flavoring of this dish is subtle, the potato flavor really comes through. The variety of potato used also has to hold up well when kept warm for a while. Also be sure to slice the shallots as thinly as possible so their flavor is delicate.
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Salade de Pommes de Terre à la Parisienne
new potatoes, such as fingerlings
dry white wine
finely minced herbs, a combination of flat-leaf parsley, chervil, chives, green onion, and tarragon
shallot, very thinly sliced, crosswise
salt and freshly ground pepper
Place the potatoes in a sauce pan. Cover with cold water, salt, and bring to a boil. Cook until tender, but not falling apart. Drain and peel. Trim the ends of potatoes and slice into 1/8 to 3/16" thick slices. Place in a bowl with white wine and keep warm in a 170 °F oven. Mix occasionally.
Whisk the vinegar and oil together. Set aside.
Just before serving, drain potatoes and combine with vinaigrette, herbs, most of the shallots, salt and pepper. Divide salad among serving plates and strew the remaining shallot slices on top.
Yield: 4 servings, as side dish.
Source: Joël Robuchon, Le Meilleur & le Plus Simple de la Pommes de Terre, 1994, page 70.