This classic french potato salad is very simple. A non-Jewish version might include lardons (a type of bacon) and shallots, but instead I use a tart mayonnaise. For a North African touch, you can add sliced hard-boiled eggs and cured black olives. I often add julienned basil with the parsley, or other compatible herbs.

　　

Ingredients

6 servings

　　8 large or 16 small new potatoes (about 2 pounds)

　　Salt to taste

　　1/2 cup finely chopped shallots

　　1 egg yolk

　　1/4 cup red-wine vinegar

　　1/2 cup vegetable or extra-virgin olive oil

　　Freshly ground pepper to taste

　　1/2 cup chopped fresh parsley

　　

Step 1

Wash the potatoes under running water, removing any dirt with your hands. Peel them, cut into quarters or eighths, depending on their size, and drop into a pot of water. Bring the water to a boil, add salt to taste, and cook until tender but still firm, 8 to 10 minutes. Drain.

　　

Step 2

Toss the potatoes and the shallots together in a salad bowl.

　　

Step 3

Using a food processor fitted with a steel blade, blend the egg yolk and vinegar. With the motor running, slowly stream in the vegetable or olive oil. Season with salt and freshly ground pepper to taste. Fold the dressing into the warm potatoes, sprinkle with parsley, and serve warm or at room temperature.

　　Quiches, Kugels, and Couscous