Ingredients
About 6 cups, serving 4 to 6
For serving and garnishing
Step 1
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
Step 2
Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
Step 3
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
Step 4
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
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Reviews (28)
Back to Top很好,很容易拉在一起。我应该甲型肝炎e read the reviews first - too much oil as written. But otherwise perfect. I used small red potatoes and basil for the herbs. I served it along with grilled chicken. Saved to my recipe box so I can make it again.
Anonymous
Bowie, MD
9/5/2017
I have been making this recipe several times a year for 15 years or so, since the J&J book came out. I don't bother with the egg/lettuce garnish, it's gorgeous enough on its own. It's great at room temperature and has made many annual appearances at Royal Ascot, Wimbledon, racing & polo picnics and 4th of July (you don't have to worry about mayo and food poisoning if it sits in the sun all day, although not really an issue here in the UK). I agree with the comments re: way too much oil, I only add a few swigs to moisten as I go along (add after the wine and Dijon), so maybe like a couple of tablespoons max. I cut the potatoes in half after boiling (or steaming) so the dressing absorbs in the cut bits as well and you can eat with fork without cutting if standing up. And yes, dressing absorbs best the hotter the potatoes, so get those asbestos-fingers ready to toss. Holds well (unrefrigerated, but covered after it could down) for a good 6-8 hours before serving.
South Carolina transplant to London
London
6/13/2017
Potato Salad Perfection! This potato salad is delish and so fresh and summery. I used a nice chardonnay and my kids didn't comment so I know they couldn't taste it. For herbs I used chive, basil and a tiny bit of thyme as that's what I have in my garden. Everyone loved it, especially my girls age 10 & 13. I served it with fresh grilled sausages and sliced cantaloupe and watermelon. A nice summer dinner.
julamayo
Seattle, WA
8/17/2016
This French style potato salad is more versatile and attractive than a mayonnaise-based (more suited for picnics and barbecue). This recipe will pair nicely with a simple main course like roasted chicken or grilled fish. The reason why I gave it 3 stars rather than 4 is that it was excessively oily. The recipe specified 3-4 Tb. of oil to be added to the warm sliced potatoes. I used the minimum of 3 Tb. and there was oil puddled in the bottom that was not absorbed. Next time I will reduce the added oil to from to 2 Tb. That amount, combined with the 2 Tb. oil contained in the onion and scallion sauté should be enough to adequately coat the potatoes. Next time I will also adjust the following: (1) I used the lesser amount specified for the chives - next time I will use the full 3 Tb. (2) For the herbs, I used 1 Tb. fresh tarragon and 1 Tb. fresh parsley - next time I will use 2 Tb. fresh tarragon and add 1 Tb. parsley.
n1cf2
West Palm Beach, FL
8/13/2015
Four forks, no hesitation. Made exactly as directed, didn't need to peel the potatoes (I used a mix of white and blue fingerlings) and fresh basil. This is easy and absolutely "gourmet" - perfect blend of flavors. I made it for a large brunch gathering and also made the "Cilantro-Lime Crab Salad in Avocado Halves" from this website to serve alongside. Paired beautifully, I highly recommend them both.
kanter
Los Osos, CA
10/20/2013
This is absolutely the best potato salad recipe I've tasted. No more Mayo for me! I was always a big Mayo eater too but with recipes like this, who needs it!
joannaceciliani
Portland, Oregon
8/27/2013
An excellent, simple recipe. The only changes I made were to use white balsamic vinegar instead of wine, to add fresh chopped tarragon, and use less olive oil. I would've used it all, but really half the amount did the job beautifully. Fantastic looking, elegant, and oh my delicious.
burnell
NYC, NY
7/11/2013
Loved this. I've become a big fan of potato salad without mayo this summer. This is one of the best. Could cut back the oil a bit....I also used a dry rose as the wine because that was what I was opening for the meal. It was fine.
sryhanen
New York
9/21/2012
This is a nice alternative to mayo-based potato salads. The hotter the potatoes are when you mix in the herbs, the more flavorful the end result. In my opinion, this is four star flavor, but some people I served it to thought there was too much wine. Next time I would cut back.
kathycookstoo
sunny sofla
7/1/2012
Absolutely delicious. Made it for a party, was a big hit with everyone who tried it. I used Yukon Gold potatoes with a combo of small purple, red, gold potatoes. Left some peel on, but the purple ones had to be completely peeled, skin was too tough. Omitted the eggs, used small amount of basil & parsley for herbs, as I do not like the flavor of tarragon. Will definitely make this again.
spitfyre
West Orange, NJ
5/14/2012
Made this for Easter dinner and people raved. I asked for honest reviews, which I hope I got, since I'm also making it for a wedding reception in 3 weeks. The only negative (maybe) comment I got was "it was really good but not really potato salad" but then we live in Alabama where everything has mayo. I boiled the wine down with the various onions as I do in one of my favorite broccoli salad recipes and that worked nicely,especially since the only white wine I had was pretty poor quality. Couldn't find tarragon so I used parsley but I think that the tarragon would be much, much better. The only change to the recipe I'd make would be to increase the amount of dressing on the potatoes, I think that there would have been more flavor if I had done so.
carolgundlach
4/8/2012
I was looking for a potato salad recipe without mayo and this is a winner. I made it exactly as written. Somehow the combo of white wine, olive oil and mustard makes the most delicious dressing. The onion, scallions, garlic and fresh herbs round out the flavors. A definite keeper. This would be great for summer picnics as no refrigeration issues.
Anonymous
Colts Neck, NJ
2/7/2012
I just want to say that everytime I find a recipe for potato salad which is not drenched in mayonnais/miracle whip etc. I try it - I have my own Viennese one with variations which is always commented on with wonder. How come mayonnaise is not needed?
wienerkoechin
Houston
2/4/2012
Excellent! Hats off to Jacques for a great recipe.
wli888
The Woodlands, TX
7/4/2011
Perfect. Made with parsley and cooking sherry because I had them on hand. Can't wait to try it with tarragon, but it's hard to imagine it could be better.
Anonymous
Quincy, IL
7/3/2011
