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!
|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|
- 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.
Recipe adapted from [Food Network courtesy of Ina Garten]