Red, White, and Blue Potato Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
about 4 servings
Level:
Easy

Ingredients
  • Potatoes:
  • 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
  • Dressing:
  • 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
Directions
  • 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.

  • Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.

  • 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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    Red White and Blue Potato Salad

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    Red, White and Blue Potato Salad

    Recipe courtesy of Food Network Kitchen