Can anyone provide Craig Claiborne's recipe for French Potato Salad from the ';NY Times Cookbook?';

It may be this one, it has run in the NY Times many times.





French Potato Salad:


2 lbs small potatoes


1/4 cup white wine


1 tbsp. white-wine vinegar


1 tbsp fresh lemon juice


1 tsp Dijon


1/2 tsp salt


1/4 tsp pepper


1/4 cup olive oil (I'm going to try and use less next time - I think it would be fine)


2 tbsp scallions, finely chopped


2 tbsp parsley, finely chopped





Scrub the potatoes. Boil some salted water and cook potatoes until they are just tender (use a sharp knife to check), 15-30 minutes depending on the size of the potatoes. Drain. As soon as they are cool enough to handle, peel them and cut them into 1/8'; slices. Put the slices in a bowl as you go along and pour the wine over them as you go. Set them aside to absorb the wine. Toss very gently when you are done to ensure equal coverage.





In a small bowl, whisk together the vinegar, lemon juice, Dijon, salt, pepper and olive oil until it thickens. Add the scallions and pour over the potatoes. Sprinkle with the parsley and toss very gently. Serve at room temperature.Can anyone provide Craig Claiborne's recipe for French Potato Salad from the ';NY Times Cookbook?';
I couldn't find the one you were looking for but here is one that sounds good to me...I would substitute wine for the vinegar but that is up to you....





French Potato Salad





9 potatoes


1/2 cup vegetable oil


1/4 cup tarragon vinegar


1/4 cup beef consomme


1/4 cup chopped green onions


2 tablespoons chopped fresh parsley


1 teaspoon salt


1 teaspoon ground black pepper


DIRECTIONS


Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.


In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.


Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.Can anyone provide Craig Claiborne's recipe for French Potato Salad from the ';NY Times Cookbook?';
The first answer might be right. I have this cookbook and I'm looking at it. There's German, sour cream, anchovy, Nicoise (could be that), Russe, spring, and warm.





I can look any of those up if you want.