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Paris Warm Potato Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Potatoes absorb the flavoring of the seasonings used when still warm. Otherwise they get a "cold potatoes" taste. The use of wine and consomme (good guality broth) in this recipe is used to dilute the oil and vinegar to help keep the smoothness of the potatoes. Serve lukewarm!
6 medium sized potatoes
1/4 cup white wine vinegar
2 tablespoons consomme (broth or stock)
2 tablespoons dry white wine
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
2 teaspoons dried tarragon
1 - 2 tablespoons chopped fresh parsley
1/2 cup extra virgin olive oil
Scrub but do not peel the potatoes. Cook potatoes in boiling water in large pan for 30 minutes or until tender. OR, cut potatoes into quarters and place in a glass or ceramic batter bowl. Cover with a glass or ceramic lid. Cook in microwave 10 minutes. Test for doneness with a fork, adding 2 - 3 more minutes, and more as needed to get them nice and tender. Either way, peel them when still warm but easy to handle. Cut into slices about 1/4 inch thick. Place in salad bowl. In glass measuring cup whisk together the vinegar, consomme, wine, salt, pepper, tarragon and parsley and then whisk in the olive oil. Toss into the potatoes and serve while still warm.
Recipe created 2018-04-23.
