Warm Potato Salad With Herb Vinaigrette
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs tiny new potatoes, scrubbed but not peeled
- 1⁄2 cup olive oil
- 2 tablespoons olive oil
- 3 tablespoons white wine vinegar, best quality
- 2 tablespoons dry white wine
- kosher salt
- black pepper
- 2 shallots, minced
- 3 tablespoons Italian parsley, minced
- 2 tablespoons fresh chives, snipped
Directions
- Put the potatoes in the top part of a vegetable steamer and cook over simmering water until they are just tender when pierced, about 15-20 min, depending on the size.
- Meanwhile, whisk together 1/2 cup of the oil, 2 Tbs of the vinegar, the wine, a generous teaspoon of kosher salt and several turns of black pepper. Set aside.
- Transfer the cooking potatoes to a work surface and let cool slightly.
- Peel the potatoes and cut into 3/8-inch thick slices.
- Put the potatoes in a shallow serving dish and pour the oil and vinegar mixture over them.
- Set aside for 20-30 minute Do not refrigerate you want this to be warm.
- Meanwhile, make the final dressing.
- Put the remaining olive oil, vinegar, shallots, parsley, and the chives into a small bowl.
- Season with salt and pepper.
- Pour the dressing over the marinating potaotes and toss.
- Taste and correct the seasoning if necessary.
- Serve.
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