POMMES DE TERRE A L’HUILE (French potato salad with vinaigrette, for six)
3 pounds boiling potatoes ( six to seven medium potatoes)
4 tablespoons dry white wine, or 2 tablespoons dry white vermouth and 2 tablespoons stock or canned bouillon
2 tablespoons wine vinegar, or 1 tablespoon vinegar and 1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon coarse salt
6 tablespoons olive oil
freshly ground black pepper
1 to 2 tablespoons minced shallots or green onions
2 to 3 tablespoons chopped mixed green herbs or parsley
1. Scrub the potatoes. Drop them into boiling salted water to cover, and boil them until the potatoes are just tender when pierced with a small knife, about 25 minutes, depending on their size. Drain. As soon as they are cool enough to handle, peel and cut them into slices about 1/8 inch thick. Place them in a 3-quart mixing bowl.
2. Pour the wine or vermouth and stock over the warm potatoes and toss very gently. Set aside for a few minutes until the potatoes have absorbed the liquids.
3. Beat the vinegar or vinegar and lemon juice, mustard and salt in a small bowl until the salt has dissolved. Then beat in the oil by droplets. Season to taste and stir in the shallots or onions. Pour the dressing over the potatoes and toss gently to blend.
4. Serve warm (with grilled sausage) or cold. Decorate with herbs before serving.