Red Potato Salad

Red Potato Salad
You can never have too many side dish recipes, so give Red Potato Salad a try. Watching your figure? This gluten free and dairy free recipe has 289 calories, 4g of protein, and 19g of fat per serving. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of kosher salt, peppercorns, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 27 minutes.

Instructions

1
Slice the potatoes 1/3-inch 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.
2
Drain; discard the herb bundle and transfer the potatoes to a bowl.
3
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.
4
Serve at room temperature.
DifficultyExpert
Ready In1 h, 27 m.
Servings6
Health Score29
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