| Level: | Easy |
| Total: | 1 hr 27 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 27 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- Dressing
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 321 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 908 mg |
| Serving Size | 1 of 6 servings |
| Calories | 321 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 908 mg |
Reviews
Delicious.
Also made with yellow/gold potatoes.
Annie, Fremont, CA
Also made with yellow/gold potatoes.
Annie, Fremont, CA
Really tasty and easy. I’m not a mayonnaise person, so I’ve made this for quite a few BBQs with friends and everyone loves it.
Excellent potato salad that is even better the next day. I followed the recipe exactly and couldn’t stop eating it.
I made this recipe without the wine, and it still tasted amazing. Also, since I had a lot of dill on hand from my garden, I only used the dill. I had 4 people ask me for the recipe the next day. This recipe is versatile and can be adapted to any taste.
I made this to one of several items for a group of 24 people.
Everyone raved about it and asked for “my” recipe.
The only major change was to add some finely grated Asiago Cheese while dish wash cooling and mixing in the dressing. Also, increased the wine and included Basil in final dressing toss.
Everyone raved about it and asked for “my” recipe.
The only major change was to add some finely grated Asiago Cheese while dish wash cooling and mixing in the dressing. Also, increased the wine and included Basil in final dressing toss.
I absolutly love this salad, the only thing I did different is I added onion chives and garlic chives from my garden. Next time I will add a bit of dill weed. Othewise a perfect potato salad for a wonderful spring day! I will be making this again, next time for company. Thank you Food Network Kitchens.
I loved this dish, especially cooking it in the white wine. I did add a little bit of sugar to mine at the end because it seemed to be missing something. About a tablespoon of sugar really rounded out the flavors for me! My dinner guests all loved it, it will most likely become a tailgate staple!
We opened a bottle of riesling last night, and were preparing a chicken-ginger-mango salad, and I was looking for a carb dish to go with it. In went to riesling with the water to cook the potatoes, and I used a blend of herbs we had from our herb pot on the deck. My 5 year old was surfing the kitchen pre-dinner and so I started popping pieces in her mouth. We were lucky to have some left over for dinner! It was yummy yesterday, and just as good today….
I made this last night and served room temp and loved it. Ate it right of the fridge this morning and loved it just as much, maybe a bit more. Having it cold really brings out the vinegar flavor vs. room temp is more of the olive oil flavor. I also added a healthy teaspoon of dijon to the dressing.
Made this for my sons’ birthday party in the summer- a great change from mayo style potato salad.