Recipe courtesy of Wolfgang Puck
Episode: Potatoes Galore!
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.

Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.

Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.

Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Aromatic House Warming Cider

Recipe courtesy of Sandra Lee

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Greek Salad

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword