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Red potato salad
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Red potato salad
Ingredients
- 900g small red bliss potatoes, scrubbed but not peeled
- Freshly ground black pepper
- 35g minced shallots or red onion
- 25-35g chopped flat-leaf parsley or a mixture of fresh herbs
- 3 tbsp white wine vinegar
- For Dressing:
- 2 sprigs fresh thyme
- 6 black peppercorns
- 4 parsley stems
- 250ml dry white wine
- 1L cold water
- 1 tbsp salt
- 125ml extra-virgin olive oil
Method
How to make Red potato salad
Dressing
3 tablespoons white wine vinegar
25-35g chopped flat-leaf parsley or a mixture of fresh herbs
35g minced shallots or red onion
Freshly ground black pepper
125ml extra-virgin olive oil
Slice the potatoes 1-cm thick and put in a saucepan with 1 teaspoon of the salt, the water, and the wine. Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot. Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer. Cook until the potatoes are tender but not mushy, about 12 minutes. Drain; discard the herb bundle and transfer the potatoes to a bowl.
While the potatoes are cooking make the dressing. In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of the salt and pepper. Gradually whisk in the oil to make a dressing. Toss the warm potatoes with the dressing gently so as not to break up the potatoes. Allow the salad to sit at room temperature for 1 hour to marinate, tossing several times to coat the potatoes. Season with salt and pepper, to taste. Serve at room temperature.
