Alexandre Dumas Potato Salad

Recipe by: James Beard | from The New James Beard

Cookstr

Course: Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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

Yield: Makes 6 servings

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

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 329kcal (16%)

Calcium 37mg (4%)

Vitamin C 27mg (44%)

Vitamin A 25mcg RAE (1%)

Potassium 1035mg

Magnesium 53mg

Protein 4g

Sugar 3g

Fiber 4g

Total Carbohydrate 35g