It’s summer! So it’s harvesting time for potatoes! Here’s a recipe of a potato salad which has a more mature taste! It pairs great with wine! It’s also a good dish to bring to picnics! You can serve this dish slightly warm, at room temperature or chilled!
| INGREDIENTS | |
|---|---|
| Potatoes | 4-5 |
| Chicken Broth | 1 Tablespoon |
| Dry White Wine | 1 Tablespoon |
| [SAUCE] Olive Oil | 5 Tablespoons |
| [SAUCE] White Wine Vinegar | 1½ Tablespoons |
| [SAUCE] Dijon Mustard | ¼ Teaspoon |
| [SAUCE] Salt | 1 Teaspoon |
| [SAUCE] Black Pepper | ¼ Teaspoon |
| [SAUCE] Dried Dill Weed | ½ Teaspoon |
| Scallions | 2 Strands |
DIRECTIONS
- Peel off skin of potatoes. In a large pot of boiling water, add a dash of salt and cook the potatoes for about 20-30 minutes until they are easily poked through with a fork.
- Drain the potatoes and let them slightly cool down in order to cut them into smaller chunks.
- In a large bowl, toss potatoes with chicken broth and white wine so that the potatoes absorb the liquids.
- Finely chop the scallions.
- In a small bowl, gently whisk [SAUCE] ingredients together and pour over the potatoes.
- Add the chopped scallions to the potatoes and mix well.
- DŌZO!
Recipe adapted from [Food Network courtesy of Ina Garten]
DŌZO by estellicious cooking 