Food & Cooking Recipes Salad Recipes French Potato Salad with White Wine and Celery Leaves 2.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It 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. Rate it Print