Wine Drenched Potato Salad With White Wine Vinaigrette Recipe
Ingredients
| 3 pounds small red potatoes | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Scallions | 1/2 Cup (16 tbs), sliced | |
| 1/3 cup plus 1/4 cup finely minced parsley | ||
| Celery | 1 Cup (16 tbs), diced | |
| 1/2 cup diced plus 1/3 cup finely minced green bell pepper | ||
| Salt | 3/4 Teaspoon | |
| Radishes | 3/4 Cup (16 tbs), sliced | |
| 1 medium cucumber—peeled, seeded and diced | ||
| Tomatoes | 2 Medium, sliced | |
| Vegetable oil | 1/3 Cup (16 tbs) (For White Wine Vinaigrette) | |
| White wine vinegar | 1/3 Cup (16 tbs) (For White Wine Vinaigrette) | |
| Garlic | 2 Clove (5gm), minced (For White Wine Vinaigrette) | |
| White sugar | 1 Tablespoon (For White Wine Vinaigrette) | |
| Salt | 1/2 Teaspoon (For White Wine Vinaigrette) | |
| Ground black pepper | 1 Pinch (For White Wine Vinaigrette) | |
Directions
1. Prepare the White Wine Vinaigrette. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend.
2. Cook the potatoes in a large pot of boiling salted water until just tender; do not overcook. Drain the potatoes.
3. When the potatoes are just cool enough to handle, peel them. Halve the potatoes and then cut into 3/8-inch half-rounds. Place the potatoes in a large bowl and pour the wine and 1/2 cup of the White Wine Vinaigrette over them and toss gently. Set aside to cool to room temperature.
4. When the potatoes have cooled, add the scallions, 1/3 cup of the parsley, the celery, the 1/2 cup diced green pepper and the salt. Pour up to 1/2 cup of the remaining vinaigrette over the potatoes to moisten them (the amount needed will vary according to the moisture content of the potatoes). Add the radishes and cucumber. Gently toss the salad, cover it, and refrigerate for an hour or so or until completely chilled.
5. Place the tomatoes in a shallow bowl and pour 1/2 cup of the vinaigrette over them. Cover and marinate in the refrigerator for about 30 minutes.
6. Give one final, gentle toss to the salad. Arrange the marinated tomatoes around the outside edge of the bowl. Sprinkle the 1/3 cup minced green pepper over the center of the salad and sprinkle the remaining 1/4 cup parsley over the marinated tomatoes. Serve cold.
2. Cook the potatoes in a large pot of boiling salted water until just tender; do not overcook. Drain the potatoes.
3. When the potatoes are just cool enough to handle, peel them. Halve the potatoes and then cut into 3/8-inch half-rounds. Place the potatoes in a large bowl and pour the wine and 1/2 cup of the White Wine Vinaigrette over them and toss gently. Set aside to cool to room temperature.
4. When the potatoes have cooled, add the scallions, 1/3 cup of the parsley, the celery, the 1/2 cup diced green pepper and the salt. Pour up to 1/2 cup of the remaining vinaigrette over the potatoes to moisten them (the amount needed will vary according to the moisture content of the potatoes). Add the radishes and cucumber. Gently toss the salad, cover it, and refrigerate for an hour or so or until completely chilled.
5. Place the tomatoes in a shallow bowl and pour 1/2 cup of the vinaigrette over them. Cover and marinate in the refrigerator for about 30 minutes.
6. Give one final, gentle toss to the salad. Arrange the marinated tomatoes around the outside edge of the bowl. Sprinkle the 1/3 cup minced green pepper over the center of the salad and sprinkle the remaining 1/4 cup parsley over the marinated tomatoes. Serve cold.
Chef
