1994—Potato Salad à la Parisienne

Select potatoes which do not crumble, such as the vitelottes or new kidney potatoes. Cook them in salted water; cut them to the shape of corks, and slice them (while still lukewarm) into thin roundels. Put them into a salad-bowl, and sprinkle them with two-thirds pint of white wine per two lbs. of potatoes. Then season with oil and vinegar, add some chopped chervil and parsley, and stir with care lest the roundels break.