Post by wilderness on Apr 15, 2023 10:18:46 GMT -5
New Potato Salad with White-Wine Vinaigrette-Birdy
Servings: 2
8 oz red-skin or Yukon gold potatoes (I use baby red potatoes with the skin on)
1 Tbs tarragon or cider vinegar
1 Tbs dry white wine
1 tsp Dijon mustard
1 clove garlic, crushed
2 tsp olive or canola oil
1 Tbs finely chopped shallots or onions
1/2 tsp (I use a little less) salt
Pepper to taste
1/4 cup diced celery
2 Tbs chopped fresh parsley--Optional
1. Place potatoes in a medium saucepan. Add enough cold water to cover. Bring to a boil and cook for 30 minutes or until they are tender. When they are tender, drain them in a colander and let them cool just enough to slice.
2. In a medium mixing bowl, whisk together vinegar, wine, mustard, and garlic until blended, then gradually whisk in the oil. Stir in the shallots or onions, salt and pepper.
3. Slice the warm potatoes and add them to them to the mixing bowl with the dressing. Toss well and let stand for 15 to 30 minutes at room temperature to absorb the dressing. Add the celery and parsley (if using) and toss the mixture well just before serving.
Servings: 2
8 oz red-skin or Yukon gold potatoes (I use baby red potatoes with the skin on)
1 Tbs tarragon or cider vinegar
1 Tbs dry white wine
1 tsp Dijon mustard
1 clove garlic, crushed
2 tsp olive or canola oil
1 Tbs finely chopped shallots or onions
1/2 tsp (I use a little less) salt
Pepper to taste
1/4 cup diced celery
2 Tbs chopped fresh parsley--Optional
1. Place potatoes in a medium saucepan. Add enough cold water to cover. Bring to a boil and cook for 30 minutes or until they are tender. When they are tender, drain them in a colander and let them cool just enough to slice.
2. In a medium mixing bowl, whisk together vinegar, wine, mustard, and garlic until blended, then gradually whisk in the oil. Stir in the shallots or onions, salt and pepper.
3. Slice the warm potatoes and add them to them to the mixing bowl with the dressing. Toss well and let stand for 15 to 30 minutes at room temperature to absorb the dressing. Add the celery and parsley (if using) and toss the mixture well just before serving.
4. Serve at room temperature.
NOTE:Original post
