French Potato Salad

French Potato Salad

4 quarts potatoes (rounded over the top)
Vegetable stock (mix ½ cup of water and ½ tbsp vegetable bouillon)
1 Tbs. salt
2 tsp. dry mustard
1 cup red wine vinegar
1/2 Tbs. black pepper
1 cup & 2 Tbs. of olive oil
1 bunch scallions
1 bunch parsley (finely hand chopped)

  • Wash potatoes.
  • Drop in boiling water until just barely cooked.
    (This means no resistance to a fork or knife. But does not mean falling apart or still hard.)
  • Drain.
  • When the potatoes are cool enough to touch, slice them into ¼ to ½ rounds.
  • IMPORTANT: STOCK MUST BE POURED OVER POTATOES WHILE THEY ARE STILL HOT.
  • Put them in a large mixing bowl.
  • Pour over the stock and stir gently, so that you don?t break them.
  • In another bowl, mix the salt, pepper, mustard & vinegar.
  • Pour this mixture over the potatoes and again stir gently.
  • Let them rest 10 minutes. Then immediately do the following step.
  • Gradually stir in the olive oil.
  • Add the scallions and parsley.
  • Mix well and taste for seasoning.