My mom used to make this and call it German Potato Salad. I have no idea why – the potatoes were from Prince Edward Island, the chives from the back garden, and the wine and mustard were French.
In any case, this is a recipe that reminds me of home and childhood and with a riot of chives available at the moment, I decided to make some for supper.
- A 1/2 cup of dry white wine (I favour Chablis but then, my mom is from the region)
- A generous dollop of good mustard (I used Maille old fashioned for this)
- About double a “reasonable” amount of chives, finely chopped.
- A finely chopped shallot
- A decent olive oil
- (and optionally, if you want to make it a bit creamier in consistency, add a dollop of Hellman’s Real Mayonnaise – not very French, but very nice ;))
- 4 good sized potatoes.
Place the (unpeeled) potatoes in a pot of cool water and set on the heat. You want to keep an eye on them so they don’t burst.
In a bowl, combine all the other ingredients in a bowl.
Once the potatoes are cooked through (but preferably before they burst), take them out of the water and, using a kitchen rag to hold them, peel them while they are hot and cut into bite sized pieces before adding them to the dressing.
Stir after adding each potato.
Allow to cool and serve.
- The reason you go to the trouble of peeling hot potatoes is that they will then absorb all that liquid from the wine and really take on the flavour of the dressing.