Julia Child’s Parsley Potato Salad

Print
Ingredients
  • 1 1/2 pounds potatoes
  • 2 Tbs shallots or scallions, finely minced
  • Salt
  • Pepper, freshly ground
  • 1/4 cup chicken stock (or potato-cooking water)
  • 1 1/2 Tbs wine vinegar
  • 2 to 3 Tbs fresh parsley, chopped
  • 2 to 3 Tbs light olive oil, optional
Directions

Fill a three-quart saucepan half full with cold water. Wash the potatoes. One at a time peel a potato, and if it’s round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer about 10 minutes, or until the potatoes are just tender — keep testing by eating a slice to be sure. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside to allow the slices to firm up. Then uncover the potatoes and season them while still warm. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.

close
Credit:

from “The Way We Cook” by Julia Child

Bookmark the permalink.