Soho Charcuterie Potato Salad With White Wine

"from the late great Soho bistro in New York City --"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
8-10
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes