Piquant Potato Salad

Yield: 6-8 servings

 

 

Ingredients

 

1/4 cup defatted chicken broth

 

1/4 cup Pinot Grigio (Pinot Gris) 

 

6 tablespoons virgin olive oil

 

2 tablespoons minced shallot

 

2 tablespoons whole grain Dijon mustard

 

1 tablespoons white wine vinegar

 

2 tablespoons lemon juice

 

1/2 teaspoon salt + ¼ teaspoon salt

 

1/8 teaspoon white pepper

 

1 pound of 5″ in circumference red boiling potatoes

 

1 pound of 5″ in circumference white potatoes

 

1 cup minced celery (use the very tender inner ribs and leaves of the celery)

 

1 cup minced green pepper

 

1 tablespoon chopped fresh Italian flat leaf parsley, divided

 

 

Steps

1. Scrub the potatoes.
2. Place potatoes in large saucepan. Add cold water to cover the potatoes by 1” over their top.
3. Add 1/2 teaspoon salt.
4. Boil potatoes for approximately 35 minutes or until a knife easily pierces them.
5. Drain off the water completely.
6. Whisk chicken broth, white wine, olive oil, shallot, Dijon mustard, white wine vinegar, lemon juice, ¼ teaspoon salt and pepper in a bowl to blend.
7. When potatoes are cool enough to handle, peel them.
8. Slice the still warm potatoes in half lengthwise and then cut each half into 1/8” thick slices.
9. Place warm potatoes in a ceramic or glass bowl with a cover.
10. Add celery and green pepper.
11. Add the dressing to the potatoes (while they are still warm so that the dressing will soak into the potatoes).
12. Toss gently to coat with dressing. Cover
13. Place in ice box overnight.
14. May be served cold or at room temperature.
15. Just before serving, add 2 ½ teaspoons parsley.
16. Toss gently.
17. Garnish with remaining ½ teaspoon parsley.
18. Serve.