PARIS JULY FOURTH POTATO SALAD

Alex, Annie, and I celebrated Independence Day with a picnic themed dinner.  We burned red, white, and blue candles in Domaine Tempier bandol rose bottles.

Brianca's recipe

Boil enough red potatoes for 4 people with the skin on until a fork can slip in fairly easily.  Drain, and when cool cut into bite sized pieces.  Boil 4 eggs only until the yolks are cooked but still very yellow and have just passed the thick, runny stage into the delicate soft stage(about 5-7 minutes in boiling water).  Chop the eggs coarsely and add to the potatoes along with one chopped celery stick and a few chopped radishes.  While potatoes and eggs are cooking, mince two shallots and add to an equal parts mustard and red wine vinegar mix.  About one spoonful of mustard is enough.  After the shallots have marinated for a bit, add the tiniest drizzle of olive oil and whisk in both directions.  Keep adding tiny drops of olive oil and whisking until the mixture begins to expand and gets very creamy.  Add more olive oil, about double the amount of the liquid already in the bowl.  At this point, the dressing should be able to easily absorb the oil as you whisk.  Season with salt and pepper.  Taste.  If there is too much mustard taste, add more oil.  If too bland, add a dash of vinegar and more salt.  Do not add to salad unless an emulsion has been achieved.  Pour dressing onto the potato salad and stir well (Alex uses her hands).  Mix in a generous amount of sweet, flat leaf parsley.

Eat with lemon and herb roasted chicken.  Use fingers both both foods and enjoy licking them afterwards.  A peach walnut crisp served with fresh rasberries and praline ice cream makes a nice dessert.