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Alexandre Dumas Potato Salad

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

The classic French potato salad with a wine-and-oil marinade. First introduced in Alexandre Dumas’s Dictionary of Cuisine.

Makes6 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, vegan, vegetarian

Mealdinner, lunch

Taste and Textureherby, light, savory, sharp, tangy

Type of Dishsalad

Ingredients

  • 6 good-size new or waxy potatoes, unpeeled
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 8 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ cup chopped parsley
  • ½ cup chopped green onion or chives

Instructions

Boil the potatoes in their skins in salted water to cover until just pierceable. Drain and peel while hot. Slice them into a bowl, season to taste with salt and pepper, and pour the wine and oil over them. Let them cool, then add the vinegar, parsley, and green onions or chives, and toss lightly. Serve with cold meats or chicken, or as part of a summer buffet.

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