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Warm Alsatian Potato Salad

This is the type of salad my mom used to make—unfussy and delicious. It’s best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.

Recipe information

  • Yield

    Serves 6

Ingredients

8 large Yukon Gold potatoes (2 1/2 pounds), scrubbed
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
1/3 cup thinly sliced fresh flat-leaf parsley leaves
1/4 cup diced white new (spring) onions or shallots

Preparation

  1. Step 1

    Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.

    Step 2

    Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsPotato SaladSaladWhite WineWineAlcoholBeveragesYukon Gold PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesSpring OnionOnionSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyCookbooks
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