This classic french potato salad is very simple. A non-Jewish version might include lardons (a type of bacon) and shallots, but instead I use a tart mayonnaise. For a North African touch, you can add sliced hard-boiled eggs and cured black olives. I often add julienned basil with the parsley, or other compatible herbs.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Wash the potatoes under running water, removing any dirt with your hands. Peel them, cut into quarters or eighths, depending on their size, and drop into a pot of water. Bring the water to a boil, add salt to taste, and cook until tender but still firm, 8 to 10 minutes. Drain.
Step 2
Toss the potatoes and the shallots together in a salad bowl.
Step 3
Using a food processor fitted with a steel blade, blend the egg yolk and vinegar. With the motor running, slowly stream in the vegetable or olive oil. Season with salt and freshly ground pepper to taste. Fold the dressing into the warm potatoes, sprinkle with parsley, and serve warm or at room temperature.
