Ingredients Jump to Instructions ↓

  1. 2 pounds small red bliss potatoes, scrubbed but not peeled

  2. 1 tablespoon kosher salt plus more to taste

  3. 4 cups cold water

  4. 1 cup dry white wine

  5. 4 parsley stems

  6. 6 black peppercorns

  7. 2 sprigs fresh thyme

  8. 3 tablespoons white wine

  9. 1/3 cup minced shallots Freshly ground black pepper

  10. 1/2 cup fruity extra-virgin olive oil

  11. 1/3 cup minced flat-leaf parsley leaves Copyright

  12. 2001 Television Food Network, G.P. All rights reserved.

Instructions Jump to Ingredients ↑

  1. 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 the liquid to a boil over high heat and immediately lower the heat to maintain a 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 , 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 one hour to marinate , tossing several times to coat the potatoes. Add the parsley . Season with salt and pepper to taste. Serve at room temperature.


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