Ingredients Jump to Instructions ↓

  1. 1 cup dry white wine or vegetable broth

  2. 2 cloves minced garlic

  3. 1/2 lb. small red skinned potatoes

  4. 1/2 lb. small white skinned potatoes

  5. 1/2 lb. small blue potatoes

  6. 1 Tbsp. kosher salt

  7. 3 stalks celery, thinly sliced

  8. 1/4 cup white wine vinegar

  9. 2 Tbsp. grainy mustard

  10. 1/2 tsp. salt

  11. 1/8 tsp. white pepper

  12. 1/2 cup extra virgin olive oil

  13. 2 Tbsp. minced flat leaf parsley

  14. 2 green onions, sliced

Instructions Jump to Ingredients ↑

  1. Place the wine or vegetable stock and garlic into a large heavy saucepan. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan along with 1 Tbsp. salt. Add cold water to cover by 1 inch. Bring to a boil over medium-high heat. Adjust the heat to maintain a simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes and return to the hot pan; do not set over heat again. Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and pepper. Gradually whisk in the oil to make a smooth dressing. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery, parsley, and green onions, stir gently, and serve.

  2. servings


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