Red Potato Salad

Total Time:
1 hr 27 min
15 min
1 hr
12 min

4 to 6 servings

  • 2 pounds small red bliss potatoes, scrubbed but not peeled
  • 1 tablespoon kosher salt
  • 4 cups cold water
  • 1 cup dry white wine
  • 4 parsley stems
  • 6 black peppercorns
  • 2 sprigs fresh thyme
  • Dressing
  • 3 tablespoons white wine vinegar
  • 1/4 to 1/3 cup chopped flat-leaf parsley or a mixture of fresh herbs
  • 1/3 cup minced shallots or red onion
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 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 to a boil over high heat and immediately lower the heat to maintain a gentle 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, parsley, 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 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.

  • Copyright 2003 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Labor Day