Hot Potato Salad With White Wine Food

HOT POTATO SALAD WITH WHITE WINE

Steps:

• Bring enough water to a boil to cover the potatoes when they are added. Add potatoes and salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 20 minutes. Drain. While they are still hot, cut them into slices 1/4 inch thick. There should be about 5 1/2 cups.
• Put the hot potato slices in a deep skillet or kettle and add the oil, shallots and parsley. Place the skillet on the stove and cook, stirring gently, about 1 minute. Add the wine, pepper and vinegar, then stir. Serve.

POTATO SALAD WITH WHITE WINE

Steps:

• Preheat oven to 200 degrees.
• Rinse potatoes and place them in a large saucepan with cold water to cover. Bring to a boil and simmer for 20 minutes or longer, depending on the size. Do not overcook.
• Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices. Place them in a heat-proof mixing bowl. Sprinkle with salt and pepper, wine and oil. Toss while warm. Cover bowl with foil. Place it in oven briefly to warm through. Turn into a serving dish and serve while warm.

WARM POTATO SALAD

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

BALSAMIC POTATO SALAD

Steps:

• In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper.
• Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve.