{"id":2162,"date":"2015-06-08T14:42:19","date_gmt":"2015-06-08T13:42:19","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=2162"},"modified":"2015-06-08T15:03:49","modified_gmt":"2015-06-08T14:03:49","slug":"french-style-potato-salad","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=2162","title":{"rendered":"French-Style Potato Salad"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F2162&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F2162&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p><em><a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/06\/Herby-Potato-Salad-finished-2-e1433733732853.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-2155 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/06\/Herby-Potato-Salad-finished-2.jpg?resize=300%2C199&#038;ssl=1\" alt=\"Herby Potato Salad finished 2\" width=\"300\" height=\"199\" \/><\/a>Serves 8 generously<\/em><\/p>\n<ul>\n<li>1.5kg\/3lb waxy potatoes<\/li>\n<li>50ml\/2 fl oz white wine<\/li>\n<li>50ml\/2 fl oz white wine vinegar<\/li>\n<li>150ml\/6 fl oz good olive oil or cold pressed rapeseed oil<\/li>\n<li>1 tsp Dijon Mustard<\/li>\n<li>1 tsp of salt<\/li>\n<li>\u00bd tsp freshly ground black pepper<\/li>\n<li>8 spring onions, both the white and green parts, chopped<\/li>\n<li>3 generous tablespoons of chopped fresh parsley<\/li>\n<li>3 generous tablespoons of chopped basil<\/li>\n<li>3 generous tablespoons of chopped fresh dill<\/li>\n<\/ul>\n<p>Thoroughly scrub the potatoes to get rid of any dirt and steam until they are &#8216;tender at the point of a knife&#8217;. Cover with a clean tea-towel, replace the lid, and allow to steam for 5-10 minutes longer.<\/p>\n<p>Cut into bite sized pieces and place in a shallow bowl. Add the white wine and give everything a gentle stir. Cover with plastic wrap and allow the potato to absorb the wine.<\/p>\n<p>Meanwhile, make the vinaigrette. I like to use a parfait jar or empty jam jar. It&#8217;s one part white wine vinegar to three parts oil if you like to do it by eye. Otherwise, 50ml\/2fl oz of white wine vinegar in the bottom of the jar. Add 150ml\/6 fl oz of good quality olive oil or cold pressed rapeseed oil. Add 1 tsp of Dijon Mustard. A teaspoon of sea salt and \u00bd teaspoon of freshly ground black pepper. Replace the lid on your jar and give everything a shake. Taste. You can add more seasoning, more vinegar &#8230;<\/p>\n<p>Chop your choice of soft herbs. Parsley, basil and dill are easy to buy and are my default selection.<\/p>\n<p>Remove the plastic wrap and add enough of the dressing to coat the potatoes. Then the herbs. 3 generous tablespoons of each. Give everything a gentle stir and serve at room temperature.<\/p>\n<p>Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 8 generously 1.5kg\/3lb waxy potatoes 50ml\/2 fl oz white wine 50ml\/2 fl oz white wine vinegar 150ml\/6 fl oz good olive oil or cold pressed rapeseed oil 1 tsp Dijon Mustard 1 tsp of salt \u00bd tsp freshly ground black pepper 8 spring onions, both the white and green parts, chopped 3 generous tablespoons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-2162","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2162"}],"version-history":[{"count":2,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2162\/revisions"}],"predecessor-version":[{"id":2176,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/2162\/revisions\/2176"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}