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French Potato Salad with White Wine and Celery Leaves

This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm.

  • Servings: 6

Source: Martha Stewart Living, July 2002


  • 2 1/2 pounds Yukon gold potatoes
  • Coarse salt
  • 3 tablespoons roughly chopped shallots
  • 2 tablespoons white wine
  • 2 tablespoons white-wine vinegar
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/3 cup loosely packed celery leaves from inner stalks, torn in half


  1. Place potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel potato, and cut into quarters or eighths.

  2. Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to bowl; season with salt and pepper. Drizzle in oil; toss to coat. Sprinkle with celery leaves, and serve immediately.

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