Description
Salade de pommes de terre à l’ancienne servie froide, avec oignons rouges émincés, persil frais et vinaigrette maison, dans un plat en grès rustique.
Ingredients
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1 kg of firm potatoes (e.g., Charlotte, Nicola, or Ratte)
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1 small red onion or 2 shallots, finely sliced
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2 tbsp Dijon mustard
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3 tbsp white wine vinegar or cider vinegar
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5 tbsp extra virgin olive oil
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1 tbsp chopped fresh parsley
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Salt and freshly ground black pepper to taste
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Optional: cornichons, boiled eggs, or capers for garnish
Instructions
1. Cook the potatoes
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Wash and peel the potatoes (if not using new potatoes), then cut them into large chunks.
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Cook in simmering salted water or steam for about 10–15 minutes, until just tender but not falling apart.
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Drain and let them cool slightly (they should still be warm when dressed).
🔹 2. Make the vinaigrette
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In a large mixing bowl, whisk together:
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Dijon mustard
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Vinegar
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Salt and pepper
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Slowly drizzle in olive oil while whisking to emulsify the dressing.
🔹 3. Dress the salad
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Add the warm potatoes to the vinaigrette and gently toss to coat (they’ll absorb the flavors better when warm).
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Add sliced onions and parsley. Mix again delicately.
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Let the salad rest at least 30 minutes before serving – it’s even better after a few hours in the fridge!
🔹 4. Optional toppings
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Add chopped boiled eggs, cornichons, or even smoked herring for a heartier version.