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.


  • 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

  • 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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