| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | about 4 servings |
Ingredients
- 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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 723 mg |
Reviews
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
BJ
Detroit, MI
06-29-2009
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!!
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!