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Categories:
red new potatoes salt fresh ground black pepper sherry wine vinegar tarragon vinegar white wine olive oil soy shallot scallion herbs
Viewed: 60 - Published at: 7 years agoIngredients
- 3 lbs red new potatoes, washed
- 6 1/2 teaspoons salt, in all
- 3/4 teaspoon fresh ground black pepper
- 1 1/2 tablespoons sherry wine vinegar
- 2 tablespoons tarragon vinegar
- 1/4 cup dry white wine or 1/4 cup dry vermouth
- 1/3 cup fruity olive oil
- 2 tablespoons soy or walnut oil
- 1 tablespoon minced shallot
- 1/3 cup coarsely chopped scallion, white and green parts
- 1/3 cup loosely packed chopped herbs, dill, parsley, tarragon
Method
- 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.
