Pommes de Terre a L’Huile (French Potato Salad)
📜 Collection: Gail Collection | ✍️ Attribution: Julia Child | 📂 Category: Salads A classic French potato salad tossed in dry white wine, chicken bouillon, and vinaigrette while warm. Experience this traditional recipe from Julia Child’s collection, featuring tender potatoes infused with rich aromatic flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | 10 mins | 4–6 Servings |
🔪 Key Equipment
- Saucepan
- Large mixing bowl
- Paring knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 to 10 medium | Boiling Potatoes | about 2 pounds, unpeeled |
| 2 tablespoons | Dry White Wine | or Dry White Vermouth |
| 2 tablespoons | Chicken Bouillon | warm |
| 1/2 cup | Vinaigrette | prepared |
| 2 tablespoons | Shallots | minced, or Scallions |
| 3 tablespoons | Parsley | minced |
| 1/2 cup (Optional) | Mayonnaise | for a creamier version |
Instructions
Step 1: Boil and Peel
- Boil or steam the 8 to 10 medium boiling potatoes in their jackets until they are just tender when pierced with a knife.
- While the potatoes are still warm, peel and slice them carefully.
Step 2: Infuse and Toss
- In a large mixing bowl, gently toss the warm 8 to 10 medium boiling potatoes (sliced) with the 2 tablespoons dry white wine (or vermouth) and the 2 tablespoons chicken bouillon.
- Let the potatoes sit for several minutes to absorb the liquid, tossing gently again a few times until the liquid is fully absorbed.
Step 3: Dress and Serve
- Once the liquid has been absorbed, add the 1/2 cup vinaigrette, 2 tablespoons minced shallots (or scallions), and 3 tablespoons minced parsley. Toss gently to combine until evenly coated and fragrant.
- Serve warm, or fold in the optional 1/2 cup mayonnaise if a creamier salad is desired before chilling.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 2 days; bring to room temperature or serve chilled.
Original Recipe Scan
