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A Tale of Potato Salad
Posted by Peggy on August 3, 2013
Recipe: A Tale of Potato Salad
3 pounds Yukon Gold potatoes
1/2 cup dry white wine
1/2 cup chicken (or vegetable) stock
1 tablespoon minced shallot
3 tablespoons French Champagne or white wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon of Dijon mustard
1/4 teaspoon white pepper
1/4 teaspoon cayenne
1/3 cup chopped fresh dill
1/3 cup chopped flat-leaf parsley
1/3 cup chopped fresh basil leaves
In a large pot of boiling salted water, cook potatoes until just fork-tender; 12-20 minutes., depending on size. Drain, and when cool enough to handle, cut them into halves or quarters or a large dice, and place in a large bowl. Toss wine and stock with the potatoes; set aside.
While potatoes are boiling, macerate (soak) shallot in vinegar 15 (or more) minutes, then whisk oil, mustard and peppers into dressing. Stir into potatoes along with dill, parsley and basil. Season with kosher salt and freshly ground pepper and serve garnished with capers, if using.
Number of servings (yield):
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