Jean-Louis Gerin is the chef-owner of Restaurant Jean-Louis in Greenwich, Connecticut
Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. Keep the potato skins on both for looks and nutrition. Serves four as a side dish.
2 lb. Yukon Gold potatoes, scrubbed but not peeled 1 1/3 cups dry white wine
Salt and freshly ground white pepper to taste Ĺ cup extra virgin olive oil
1 Tbs. Minced shallot 2/3 cup chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork tender, 20 to 30 min., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under Ĺ inch thick with a very sharp knife.
In a small saucepan over medium heat, boil the wine until it is reduced by half. Sprinkle the salt, pepper, and hot reduced wine over the warm potatoes; toss gently. Add the olive oil, tossing just until combined and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.
Variations
Omit the scallions and substitute one of these combinations.
Chopped anchovies and sliced roasted red peppers.
Chopped olives, minced garlic and cubed chicken or turkey.
Paprika, capers, and smoked salmon. (To avoid cooking the salmon, donít add it until the salad is at room temperature.)