Potato Salad, Chateau Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp dry white wine
10 thin scallions
3 tbsp finely cut parsley
1 - Scrub potatoes.
2 - Do not pare.
3 - Boil until tender.
4 - Peel while hot and slice into bowl.
5 - Pour wine over at once.
6 - Let stand until potatoes are cold.
7 - Drain.
8 - Chill potatoes.
9 - To serve, slice scallions into bowl with potatoes.
10 - Add parsley.
11 - Add light sprinkling of French dressing made with wine vinbegar.
12 - Add small amount of mayonnaise and combine lightly.
13 - Serve garnished with pimiento, sliced eggs, and spears of Belgian endive.
Makes 4 servings.