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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By bj_525895
Detroit, MI
on June 29, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought I was permanently one of the old school girls when it comes to potato salad, but this recipe changed my mind. It is Phenomenal! I may never go back to mayo potato salad again!!! My daughter suggested we make this recipe for the first time Memorial Day weekend. I was not happy, but I went along with the program. I am so glad that I did not complain, because this was the most delicious, surprising recipes I have ever eaten. I have made it twice since then and will continue to make it well into the future. It is definitely a keeper!
BJ
Detroit, MI
06-29-2009
By winniethewu_359850
Holland, OH
on July 14, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this potato salad and more importantly so did my boyfriend who doesn't like potato salad! It's a nice change from the ever present mayo and sour cream found in so many other versions of potato salad. It tastes more aromatic and the garlic adds a nice kick (I added some garlic into the dressing as well! Thanks for the recipe!!
By Knightcraft
Beautiful Hunti...
on June 28, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Cold Potato Salad without mayo is just wrong. Fortunatly a couple of tablespoons of mayo ties in well with the rest of this recipe. It's grrrrreat!
Read all 3 reviews