Red, White, and Blue Potato Salad
- 4 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 cup dry white wine
- 2 cloves garlic, smashed
- 1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
- 1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
- 1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
- 1 tablespoon kosher salt
- 2 stalks celery, thinly sliced
- 1/4 cup white wine vinegar
- 1 tablespoon whole-grain mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced flat-leaf parsley
- 2 scallions (white and green), thinly sliced
To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
When ready to serve, carefully fold in the parsley and scallions. Serve.
Copyright 2001 Television Food Network, G.P. All rights reserved
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