Soho Charcuterie Potato Salad With White Wine
from the late great Soho bistro in New York City --
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 3
- 6 1⁄2
- 3⁄4teaspoon fresh ground black pepper
- 1 1⁄2tablespoons sherry wine vinegar
- 2tablespoons tarragon vinegar
- 1⁄4
- 1⁄3cup fruity olive oil
- 2tablespoons soy or walnut oil
- 1tablespoon minced shallot
- 1⁄3
- 1⁄3
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DIRECTIONS
- In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
- Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
- Drain and rinse briefly under cool water for 1 minute.
- While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
- IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
- Add the scallions and herbs after the salad has cooled or they will discolor.
- Serve at room temperature or chilled.
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