Potato Salad from Perigord

  • 1 1/2 lbs. potatoes, unpeeled
  • 1 garlic clove, cut
  • 1 onion, sliced
  • 2 Tbsp. chopped sour gherkin
  • 1 Tbsp. capers, drained
  • 1 Tbsp. chopped parsley
  • 2 tsp. chopped chives
  • 1 tsp. chopped tarragon
  • salt and pepper
  • 2 eggs, hard boiled
  • 3 Tbsp. vinegar
  • 1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).

Adapted from Salads by the editors of Time-Life Books

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