Red Potato Salad

Serves: 3

Camila Dooley

1 January 1970

Based on User reviews:

49

Spice

44

Sweetness

46

Sourness

40

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 tbsp

Kosher Salt

4 cups

Water (cold)

1 cup

White Wine (dry)

1 cup

Parsley (chopped flat-leaf)

6

Black Peppercorns

2 sprigs

Thyme (fresh)

1

Dressing

3 tbsps

White Wine Vinegar

1 cup

Shallot (minced)

1

Ground Black Pepper (freshly)

1 cup

Extra-Virgin Olive Oil

Directions:

1

Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine

2

Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot

3

Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer

4

Cook until the potatoes are tender but not mushy, about 12 minutes

5

Drain; discard the herb bundle and transfer the potatoes to a bowl

6

While the potatoes are cooking make the dressing

7

In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper

8

Gradually whisk in the oil to make a dressing

9

Toss the warm potatoes with the dressing gently so as not to break up the potatoes

10

Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes

11

Season with salt and pepper, to taste

12

Serve at room temperature

13

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