Paris – style potato salad with PDO huile d’olive d’Aix-en-Provence olives maturées
4 persons
15 minutes
20 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d’olive d’Aix-en-Provence olives maturéesTips and tricks
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées.
Ingredients
- 1 kg potatoes (Charlotte, Belle de Fontenay, Franceline, etc.) of the same size
- 2 shallots
- 1 garlic clove
- 6 cl PDO huile d’olive d’Aix-en-Provence – olives maturées
- 2 cl white wine
- 2 cl cider vinegar
- 1 bunch of flat-leafed parsley
- Fleur de Sel salt and freshly ground pepper
- Place the unpeeled potatoes in a saucepan of cold salted water. Bring to a boil and cook for around 20 minutes.
- Peel and finely chop the shallots. Wash and chop the parsley. Peel and chop the garlic clove. Combine all the ingredients with the olive oil and cider vinegar.
- When the potatoes are cooked, peel them and cut them into large dices (or round slices if you prefer).
- Pour the white wine onto the warm potatoes, then add the dressing and stir gently to avoid crushing the potatoes.
- Sprinkle with 2 pinches of Fleur de Sel salt and pepper (2 turns of the pepper grinder). Serve lukewarm or cold.
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