KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
by Jean-Louis Gerin
Wine flavors are subtle but important in this salad, so use a wine you wouldn't mind drinking. I like to keep the potato skins on both for looks and nutrition.Serves four as a side dish.
2 lb. Yukon Gold potatoes, scrubbed but not peeled
1-1/3 cups dry white wine (or 1/2 cup white-wine vinegar)
Kosher salt and freshly ground white pepper to taste
1/2 cup extra-virgin olive oil
1 Tbs. minced shallot
2/3 cup chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20 to 30 minutes., depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.
In a small saucepan over medium heat, boil the wine until it's reduced by half. (If using vinegar, don't cook it.) Sprinkle the salt, white pepper, and hot reduced wine (or the vinegar) over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature.
Variations
Variations on this potato salad are endless, but here are a few that I especially like. Follow the basic recipe above -- just omit the scallions and substitute one of these combinations:
Chopped tomato, diced crisped bacon, and hard-cooked egg
Chopped anchovies and sliced roasted red peppers
Chopped olives, minced garlic, and cubed chicken or turkey
Lemon juice, caviar, crème fraîche, and snipped chives
Paprika, capers, and smoked salmon (To avoid cooking the salmon, don’t add it until the salad is at room temperature.)
photo: Maura McEvoy
From Fine Cooking 27, pp. 44
June 1, 1998
|
1st Keep
 janetlsanders
|
Comments