WARM ALSATIAN POTATO SALAD
This is the type of salad my mom used to make-unfussy and delicious. It's best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
- Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.
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