by Meg London aka Peg CochranTime for me to 'fess up. I'm actually two people. As Peg Cochran (my real name) I write the Gourmet De-Lite series featuring Gigi Fitzgerald and as Meg London (my pen name) I write the Sweet Nothings Vintage Lingerie Series featuring Emma Taylor and her Aunt Arabella. Today I'm posting as Meg London so I can share a recipe with you and also tell you about my latest Sweet Nothings book, Laced with Poison, which debuted on July 2nd.
I hope everyone had a wonderful 4th of July. It's the start to the great summer season with everything we love about it--warm weather, swimming, picnics, vacations and spending time out of doors. It's also a time when potato salad is often on the menu. Today I'm offering the classic French potato salad a la Julia Child with its oil and vinegar dressing. It's another wonderful alternative to potato salad with mayo and forms the basis for Salad Nicoise (just add tuna, green beans, olives, hard boiled eggs and tomatoes.) This is my favorite kind of potato salad so I hope you'll enjoy it!
2 lbs. "boiling" potatoes (I used small red potatoes)
4 TB dry white wine or 2 TB dry white vermouth or 2 TB chicken stock
2 TB wine vinegar
1 tsp mustard
1/4 tsp salt
6 TB olive oil
Optional (but good!): 1 to 2 TB minced shallots or green onions
2 to 3 TB chopped parsley
Drop potatoes into boiling water to cover and boil until just tender when pierced with a small knife. Drain. As soon as they are cool enough to handle, peel them (I leave the skin on small red potatoes) and cut them into slices (I find it helps to wet the knife with cold water every few slices so they don't stick to your knife.) Place in a bowl and pour your liquid (wine, vermouth or stock) over them and toss very gently. Set aside.
Beat the vinegar, mustard, salt in a bowl and whisk in the olive oil. Add the shallots or green onions. Pour the dressing over the potatoes and add the parsley. Stir gently. Can be served warm or chilled (I think the flavors are stronger if warm.)
As Julia would say "Bon Appetit!"
|Boil potatoes until tender then drain|
|Carefully toss with dressing|
|Ready to serve|
|Great with sliced, grilled London Broil and green salad|
Stop by my website or catch up with me on Facebook here or here. Chat with me on Twitter @pegcochran!