NEW POTATO SALAD WITH RED-WINE VINAIGRETTE

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New Potato Salad with Red-Wine Vinaigrette image

No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 9

3 pounds unpeeled whole mixed new potatoes
Kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice, plus 1/2 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
1/2 cup finely chopped sweet onion
1/2 cup roughly chopped fresh parsley leaves
1/2 cup roughly chopped celery leaves
1 tablespoon chopped fresh oregano

Steps:

  • In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes.
  • Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

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