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POTATO SALAD

Boil the potatoes in their skin in salted water.  Slice them while still warm.  Sprinkle with the white wine and toss them thoroughly.  Leave them to marinate at room temperature.  Prepare 2/3 cup vinaigrette with 3/4 oil, 1/4 vinegar, a teaspoon mustard,  2 minced shallots and herbs.  Before serving, add the vinaigrette and toss carefully, so the potatoes do not break up.  Serve warm if possible.
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3 1/2 lbs firm potatoes
1 1/4 cups dry white wine
2 shallots, minced
mustard vinaigrette
salt, pepper
2 tbsp finely chopped chervil or a mixture of chervil, chives, tarragon and  parsley
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28
mn
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30
mn
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Ile-de-France
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Appetizers
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Chablis
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