This entry was posted on Sunday, September 2nd, 2007 at 1:58 am and is filed under Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 8 to 10 medium “boiling” potatoes A 3 quart mixing bowl
- 2 tablespoons dry white wine
- 2 tablespoons chicken bouillon
- ½ cup vinaigrette
- 2 tablespoons minced shallots or scallions
- 3 tablespoons minced parsley
Boil or steam the potato’s in their jackets until just tender. Peel and slice while still warm. Toss gently in the mixing bowl with the wine and the bouillon, and after several minutes toss again. When liquid has been absorbed by the potatoes, toss with the vinaigrette, shallots or scallions, and parsley.
This salad is delicious served warm with hot sausages, or you can chill it and serve either as is, or with ½ cup mayonnaise folded in.