Red Potato Salad
- 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
- 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.
Recipe courtesy of Food Network Kitchens