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Serves : 8

Joël Robuchon first served a version of this dish—using truffles instead of herbs—during the last days in his restaurant on Avenue Raymond Poincaré. It has become a family favorite of Patricia Wells, with or without the truffles.  More Terrific Salads

How to Make It

Step 1    

Steam the potatoes over simmering water until tender, 20 to 30 minutes. When the potatoes are just cool enough to handle, peel and thinly slice them. In a bowl, toss the potatoes with the Oven-Roasted Tomatoes and herbs.

Step 2    

In a small bowl, whisk 1/4 cup of the oil with the vinegar. Season with salt and white pepper. Pour the dressing over the potatoes and toss gently to coat. Garnish with the cheese shavings and the remaining 1 tablespoon of oil. Serve immediately.

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