Recipes

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Julia Child's French Potato Salad & Harlequin Coleslaw

Julia Child's French Potato Salad

A fine French first course: boiled sliced potatoes seasoned with oil and herbs....

3 cups red-skinned "boiling" potatoes, peeled & sliced
1/4 cup chicken broth
1 1/2 Tbsp wine vinegar
2 Tbsp minced shallots or scallions
a sprinkling of salt and pepper
2 or 3 Tbsp fresh minced parsley
2 or 3 Tbsp olive oil or salad oil (optional)

Cooking the potatoes. Choose red-skinned "boiling" potatoes.
Peel them and cut into slices less than 1/4-inch thick; simmer them a few minutes in lightly salted water.

When just tender, drain and let them sit 2 minutes in the hot, covered pan to firm them up.

Seasoning. For about 3 cups of cooked potato slices: While still warm, toss them gently in a bowl with 1/4 cup of chicken broth, 1 1/2 tablespoons of wine vinegar, 2 tablespoons of minced shallots or scallions, a sprinkling of salt and pepper, and 2 to 3 tablespoons of fresh minced parsley.

Let steep for 10 minutes or so, tossing several times.
Taste and correct seasoning; toss with 2 or 3 tablespoons of olive oil or salad oil (you may omit the oil). Serve warm or cold.

Source: Parade Sunday newspaper magazine, Aug 22, 1982.
From 1982 to 1986 Julia Child was the Food Editor of the Parade magazine.