Food & Cooking Recipes Salad Recipes French Potato Salad with White Wine and Celery Leaves 2.8 (5) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Share Share Tweet Pin Email Servings: 6 This French-accented potato salad is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm. Ingredients 2 ½ 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 ⅓ cup loosely packed celery leaves from inner stalks, torn in half Directions 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. 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. Print