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  • Potato Salad Vinaigrette

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  • 9 pounds white, red or Yukon gold potatoes
    1 cup dry white wine
    1/2 cup wine vinegar
    2 tablespoons Dijon mustard
    1 1/2 cups olive oil
    2 teaspoons salt (more to taste)
    1/2 teaspoon freshly ground black pepper
    1/2 cup minced green onion
    2/3 cup chopped fresh dill
    Boil the potatoes carefully so they do not overcook, split and crumble. Cool slightly and cut into quarters. It's not necessary to peel them, but if any of the peeling is separating from the flesh, pluck it off. Pour the wine over the potatoes and toss gently; set aside until the potatoes are cool.
    In another bowl, combine the wine vinegar, mustard, olive oil, salt and pepper, green onion and dill weed. Adjust seasonings, adding additional salt and pepper to taste. Pour the vinaigrette over the cooled potatoes, adjust seasonings and chill.
    Makes about 30 servings.
    — Adapted from "Entertaining," by Martha Stewart
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