Tätä ranskalaista korostettua perunasalaattia hämmennetään salottisipuloilla, valkoviinillä, selleri lehdillä, etikalla ja oliiviöljyllä ja tarjoillaan lämpimänä.
This recipe for French-style potato salad is stirred with shallots, white wine, celery leaves, vinegar, and olive oil and served warm. The source is Martha Stewart Living, July 2002. The ingredients include 2.5 kilograms of Yukon gold potatoes, coarse salt, 3 tablespoons of roughly chopped shallots, 2 tablespoons of white wine, 2 tablespoons of white wine vinegar, freshly ground pepper, 3 tablespoons of extra-virgin olive oil, and 1/3 cup of loosely packed celery leaves from the inner stalks, torn in half. The instructions are to boil the potatoes until fork-tender, drain, cool slightly, peel, and cut into quarters or eighths. In a large bowl, combine the shallots, wine, and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle with oil; toss to coat. Sprinkle with celery leaves and serve immediately.
27.04.2023 @ 16:57
This recipe for French-style potato salad is stirred with shallots, white wine, celery leaves, vinegar, and olive oil and served warm. The source is Martha Stewart Living, July 2002. The ingredients include 2.5 kilograms of Yukon gold potatoes, coarse salt, 3 tablespoons of roughly chopped shallots, 2 tablespoons of white wine, 2 tablespoons of white wine vinegar, freshly ground pepper, 3 tablespoons of extra-virgin olive oil, and 1/3 cup of loosely packed celery leaves from the inner stalks, torn in half. The instructions are to boil the potatoes until fork-tender, drain, cool slightly, peel, and cut into quarters or eighths. In a large bowl, combine the shallots, wine, and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle with oil; toss to coat. Sprinkle with celery leaves and serve immediately.