French Potato Salad

French potato salad is a light, oil-and-vinegar salad without mayonnaise – its secret is that the potato soaks up the dressing while still lukewarm.

1. Wash the potatoes thoroughly and cook them tender in their skins in salted water.

2. When they have cooled enough to handle, peel them and cut them into rounds about half a centimetre thick.

3. Mix the vinegar with the oil and a pinch of salt into a dressing.

4. Pour the dressing over the still-lukewarm potato rounds.

5. Toss it gently, so the rounds do not break up.

6. Let it stand for at least half an hour, so the flavours come together and the potato soaks up the dressing. Serve at room temperature.

Tip: It soaks up best when lukewarm – cold potato no longer absorbs the dressing, so always make it from freshly boiled potatoes.