Parisian-style potato salad, olive oil from Aix-en-Provence – matured olives PDO

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Salade de pommes de terre à la parisienne, huile d'olive d'Aix-en-Provence - olives maturées AOP
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 kg of potatoes (Charlotte, Belle de Fontenay, Franceline, etc.) of a similar size
  • 2 shallots
  • 1 clove of garlic
  • 6 cl of traditional-style olive oil
  • 2 cl of white wine
  • 2 cl of cider vinegar
  • 1 bunch of flat-leaf parsley
  • Fleur de sel, freshly ground pepper

Tip

We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke, which pair very well with potatoes.You can also use an olive oil from the Vallée des Baux-de-Provence – made from PDO olives.

Instructions

  • Place the potatoes, with their skins on, into a saucepan filled with cold, salted water. Bring to the boil, then cook for 20 minutes.
  • Peel and finely chop the shallots. Wash and chop the parsley. Peel and chop the clove of garlic. Mix everything together with the oil and cider vinegar.
  • Once the potatoes are cooked, peel them and then slice them into rounds.
  • Pour the white wine over the potatoes whilst they are still hot, then season them with the sauce, stirring gently so as not to mash them.
  • Finish with 2 pinches of fleur de sel and 2 turns of the pepper mill, then serve lukewarm or cold.

Tip

We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke, which pair very well with potatoes.You can also use an olive oil from the Vallée des Baux-de-Provence – made from PDO olives.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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