Red, White, And Blue Potato Salad
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 sprigs
Thyme (fresh)2 tbsps
Parsley (minced flat-leaf)1 sprig
Rosemary (fresh)1
Bay Leaf1 cup
White Wine (dry)2 cloves
Garlic (smashed)2 tsps
Kosher Salt2 stalks
Celery (thinly sliced)1 cup
White Wine Vinegar1 tbsp
Grain Mustard (whole-)1 cup
Extra-Virgin Olive OilDirections:
1
To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine
2
Put the bundle in a medium saucepan along with the wine and garlic
3
Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan
4
Add cold water to cover by 1 inch and the salt
5
Bring to a boil over medium-high heat
6
Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes
7
Drain the potatoes, and discard the herb bundle
8
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste
9
Gradually whisk in the oil to make a smooth dressing
10
Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes
11
Add the celery and set aside to cool
12
When ready to serve, carefully fold in the parsley and scallions
13
Serve
14
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