Best Soho Charcuterie Potato Salad With White Wine Recipes

SOHO CHARCUTERIE POTATO SALAD WITH WHITE WINE

Steps:

• In a large saucepan, cover the potatoes with about 4 quarts water, 4 t salt and bring water to a boil.
• Lower the flame so that the potatoes cook at a medium simmer until they are easily pierced with a fork, approximately 20 minutes.
• Drain and rinse briefly under cool water for 1 minute.
• While the potatoes are still warm, cut them into thirds and add the remaining ingredients except for the scallions and herbs.
• IT IS IMPORTANT TO ADD THE DRESSING WHILE THE POTATOES ARE STILL WARM SO THAT THE FLAVORS ARE ABSORBED.
• Add the scallions and herbs after the salad has cooled or they will discolor.
• Serve at room temperature or chilled.

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.

WHITE POTATO SALAD (NO MUSTARD)

Steps:

• Boil Whole potatoes until a fork will easily slide in and back out with no resistance at all.
• Lay out on counter for an hour or so to cool nicely.
• Peel, and cube.
• I usually do this with no recipe, so I have estimated the amounts as closely as possible.
• While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate.
• In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes.
• Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad.
• You may have some mix left over, but don't throw it out.
• After refrigerating a while, the potatoes will absorb a lot of the mixture, and you may need to add more.
• Refrigerate for at least 4 hours before serving.
• It may taste salty until after it's refrigerated a while.
• If you like more salt, or sour (vinegar), you may adjust recipe accordingly.
• Just add a little at a time to the finished product, of vinegar, or salt, and mix, until it tastes right to you.
• The same applies if you like it sweeter.

SOHO CHARCUTERIE GRATED CARROT AND ZUCCHINI SALAD

Steps:

• Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
• Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
• NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.

FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES

Steps:

• Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
• Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.