Recipe - Classic French-Style Potato Salad

2 pound Yukon Gold Potatoes;
scrubbed, not peeled
3 2/3 cup Dry white wine
Salt; to taste
White pepper to taste;
freshly ground
One half cup Extravirgin olive oil
1 tablespoon Shallots; minced
2/3 cup Scallions; chopped

Boil the whole unpeeled potatoes in generously salted water until fork
tender, 2030 minutes, depending on size. As soon as you can handle the
potatoes, but while they're still warm, slice them just under One half inch
thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by
half. Sprinkle the salt, pepper, and hot reduced wine over the warm
potatoes; toss gently. Add the olive oil, tossing just until combined, and
then add the shallots and scallions. Taste and adjust the seasonings.
Serve at room temperature.

VARIATIONS

Follow the basic recipe above just omit the scallions and substitute
one of the following combinations.

Chopped tomato, minced crisp bacon, and hard cooked egg.

Chopped anchovies and cut or sliced up roasted red peppers.

Chopped olives, minced garlic, and cubed chicken or turkey.

Paprika, capers, and smoked salmon (To avoid cooking the salmon, don't add
it until the salmon is at room temperature).

Contributor: Fine Cooking

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on May
27, 1998