Equipment
Ingredients
Vegetables
- 750 g russet potato, peeled and cut into 2cm cubes
- 30 g green onion, thinly sliced, white and green parts
- 15 g fresh parsley, finely chopped
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 1 garlic, minced into a paste
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the peeled and cubed russet potatoes into a large pot and cover with cold water by at least 2 inches. Season the water generously with salt until it tastes like the sea.
Bring the water to a boil, then immediately reduce the heat to maintain a gentle simmer at around 90°C/195°F. Cook for 10 to 12 minutes until the potatoes offer no resistance when pierced with a paring knife. Do not boil vigorously or the starchy russets will disintegrate.
Carefully drain the potatoes in a colander and let them sit for exactly 2 minutes to allow excess steam to evaporate. Do not rinse them.
While the potatoes steam, combine the white wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper in a large mixing bowl. Slowly drizzle in the extra virgin olive oil while whisking continuously to create an emulsified vinaigrette.
Add the warm, drained potatoes directly to the bowl with the vinaigrette. Using a large rubber spatula, gently fold the potatoes through the dressing until evenly coated. The warmth will help the potatoes absorb the liquid.
Allow the salad to rest at room temperature for at least 30 minutes. Just before serving, gently fold in the sliced green onions and chopped fresh parsley. Taste and adjust seasoning with extra salt or a splash of vinegar if needed.
Chef's Notes
- Dressing potatoes while they are still warm is the cardinal rule of French potato salad. The starch structures are open and ready to absorb the vinaigrette, acting like tiny sponges.
- Russet potatoes are highly absorbent due to their high starch content. While waxy potatoes are traditional in France, russets create a uniquely fluffy, creamy interior when handled with care.
- For an authentic bistro touch, splash a tablespoon of dry white wine or chicken broth over the hot potatoes right after draining, before adding them to the vinaigrette.
- Ensure your knife is razor-sharp when slicing the green onions. A dull knife will crush the cellular walls of the alliums, leading to a bruised, bitter flavor over time.
Storage
Refrigerator: 3 days — Bring to room temperature before serving; cold mutes the vinaigrette flavors.
