Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 42 min
Prep:
1 hr 30 min
Cook:
12 min
Yield:
4 to 6 servings

Ingredients

Directions

Slice the potatoes 1/3-inch thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring the liquid to a boil over high heat and immediately lower the heat to maintain a simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl. While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for one hour to marinate, tossing several times to coat the potatoes. Add the parsley. Season with salt and pepper to taste. Serve at room temperature.

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

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Sweet Potato Crumble

Recipe courtesy of Damaris Phillips

French Silk Pie

Recipe courtesy of Ree Drummond

Shrimp Salad

Recipe courtesy of Ina Garten

Sweet Potato Souffle

Recipe courtesy of Anita Estroff

Browse Reviews By Keyword