Julia Child's French Potato Salad
  • 1½ to 2 lbs small waxy potatoes peeled and cut in half or sliced
  • 2 Tbs shallots or scallions, finely minced
  • Salt
  • White pepper, freshly ground
  • ¼ cup chicken stock (or potato-cooking water)
  • 1½ Tbs wine vinegar
  • 2 to 3 Tbs fresh parsley, chopped
  • 2 to 3 Tbs olive oil
  1. Cook potatoes until you can pierce with a fork. Drain and cool.
  2. Combine scallions, salt, pepper, stock, vinegar, parsley and oil. Toss with the potatoes and then allow to sit for at least 30 minutes before serving.
  3. Enjoy!
Recipe by at http://www.beckiswholelife.com/2011/12/15/julia-childs-french-potato-salad/