Red Skin Potato Salad

Red Skin Potato Salad

Now that it’s getting hotter, my mind goes to some of my favorite “summer” foods! My mouth waters just thinking about it! You can eat this delicious Red Skin Potato Salad hot or cold. I prefer it cold.

If you wish to print out the recipe there is a printable recipe at the bottom of the post. 

Red Skin Potato Salad

Ingredients

2 lbs. small red potatoes

1 TBsp. Kosher salt

4 cups cold water

1 cup dry white wine

4 parsley stems

6 black peppercorns

2 sprigs fresh thyme

Dressing

3 Tbsp. white wine vinegar

1/3 to 1/4 cup chopped flat-leaf parsley

1/3 cup chopped red onion

Freshly ground black pepper

1/2 cup extra virgin olive oil

Instructions 

Slice potatoes 1/3″ thick and put in a sauce pan with 1 tablespoon of the salt, the water & the wine.

Tie the parsley stems, peppercorn & thyme in a piece of cheesecloth and put in the pot.

Bring to a boil over high heat & then immediately lower the heat to maintain a gentle simmer.

Cook until the potatoes are tender, but not mushy.

Drain, discard the herb bundle & transfer the potatoes to a bowl.

While the potatoes are cooking, make the dressing.

In a small bowl, whisk together the vinegar, parsley, red onions, the remaining 2 tablespoons of salt, and the pepper.

Gradually whisk in the oil to make a dressing.

Toss the warm potatoes gently with the dressing so as not to break up the potatoes.

Allow the potatoes to sit at room temperature for a minimum of 1 hour to marinate, tossing several times to coat the potatoes.

Season with salt & pepper to taste.

Serve at room temperature.

 

Red Skin Potato Salad
Serves 4
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
Ingredients
  1. 2 lbs. small red potatoes
  2. 1 TBsp. Kosher salt
  3. 4 cups cold water
  4. 1 cup dry white wine
  5. 4 parsley stems
  6. 6 black peppercorns
  7. 2 sprigs fresh thyme
Dressing
  1. 3 Tbsp. white wine vinegar
  2. 1/3 to 1/4 cup chopped flat-leaf parsley
  3. 1/3 cup chopped red onion
  4. Freshly ground black pepper
  5. 1/2 cup extra virgin olive oil
Instructions
  1. Slice potatoes 1/3" thick and put in a sauce pan with 1 tablespoon of the salt, the water & the wine.
  2. Tie the parsley stems, peppercorn & thyme in a piece of cheesecloth and put in the pot.
  3. Bring to a boil over high heat & then immediately lower the heat to maintain a gentle simmer.
  4. Cook until the potatoes are tender, but not mushy.
  5. Drain, discard the herb bundle & transfer the potatoes to a bowl.
  6. While the potatoes are cooking, make the dressing.
  7. In a small bowl, whisk together the vinegar, parsley, red onions, the remaining 2 tablespoons of salt, and the pepper.
  8. Gradually whisk in the oil to make a dressing.
  9. Toss the warm potatoes gently with the dressing so as not to break up the potatoes.
  10. Allow the potatoes to sit at room temperature for a minimum of 1 hour to marinate, tossing several times to coat the potatoes.
  11. Season with salt & pepper to taste.
  12. Serve at room temperature.
Notes
  1. I prefer mine cold, so you can also eat them cold.
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4 Comments

  1. Ginger Wroot June 1, 2016
  2. Edye June 4, 2016
  3. Jeanne Grunert June 8, 2016

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