French potato salad—sliced potatoes in oil and vinegar dressing (Pommes de terre à l'huile) from Mastering the Art of French Cooking, Volume One (page 541) by Julia Child and Louisette Bertholle and Simone Beck

  • dry white wine
  • olive oil
  • Show all ingredients...
  • Serves : 6 cups

  • EYB Comments

    Can substitute dry white vermouth and stock for dry white wine, and vinegar and lemon juice for wine vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth and stock for dry white wine, and vinegar and lemon juice for wine vinegar.

  • SpatulaCity on October 25, 2023

    Made this as a component for the salad nicoise, but made extra to try separately. In the future I will happily douse warm potatoes with white wine! Was worried the flavor would be too strong or biting, but the wine mellows and adds a layer of depth. This does make a lot of vinaigrette though - next time I’d keep the wine measurement as is but reduce the vinaigrette.

  • mharriman on April 02, 2020

    There was way too much dressing for two pounds of cooked and sliced potatoes. I ended up using a slotted spoon to rescue the potatoes from the bath of dressing they were tossed in. I used the last shallot in my pantry to dress them. This makes a nice Spring/Summer side dish but I’ll cut the dressing ingredients in half next time.

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