Here, the still-warm potato slices are dressed with a shallot vinaigrette, rather than mayonnaise. The combination produces a lighter result than the American version. Again, larger potatoes will mean less peeling time.
– 3 pounds red or white waxy potatoes or fingerlings.
– 2 tablespoons dry white wine.
– ¼ cup white wine vinegar.
– ½ cup extra virgin olive oil.
– 3 shallots, finely chopped.
– 3 tablespoons coarsely chopped fresh parsley, preferably flat-leaf.
Step 1:Put the potatoes in a pot with cold water to cover and bring to a gentle simmer. Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Drain in a colander and let cool for about 10 minutes, or until they can be handled. Don’t let them cool for too long or they will be harder to peel, plus you want them warm when you combine them with the dressing. While the potatoes are cooling, in a small bowl, whisk together the wine, vinegar, oil, and shallots.
Step 2:One at a time, peel the potatoes, holding them in a towel to protect your hand from the heat and pulling away the peel in strips by pinching it between your thumb and a paring knife. Slice the potatoes into ¼-inch-thick rounds.
Step 3:Select a square or oval glass, earthenware, or porcelain gratin or baking dish large enough to hold the potatoes in about 4 layers. Arrange the stillwarm potato slices in 4 layers, sprinkling each layer with one-fourth each ofthe vinaigrette (quickly stir the vinaigrette each time before adding it, so the ingredients are evenly distributed) and parsley and some salt and pepper.
Step 4:Serve the salad at room temperature or slightly cooler but not directly out of the refrigerator. When serving the salad, be sure to reach all the way to the bottom of the dish, as the dressing tends to settle to the bottom.