Potato Salad Vinaigrette
Serves 4 to 6.
This recipe is adapted from one in my well-worn copy of Martha Stewart's classic first book, Entertaining. My brother, Dave, (the one I used to bake pies for) gave it to me as a college graduation gift. I love this potato salad served warm on a bed of lettuce. Always a hit, it's an easy do-ahead dish for potlucks and picnics. Make it the night before and chill. The next day, let it come to room temperature on the way to your event. Give it a gentle stir to redistribute the dressing before serving. Be sure to eat it within a couple hours.
2 pounds small new potatoes, preferably about 1-inch in diameter
4 tablespoons dry white wine
2 tablespoons white wine vinegar
1 teaspoon Country Dijon mustard
6 tablespoons extra virgin olive oil
Salt and pepper to taste
1 bunch finely minced green onion
1 tablespoon dried dill weed
Scrub the potatoes well, but do not peel. Cover with 1 inch of water and boil gently, just until tender when pierced with a cake tester or sharp knife. Small potatoes will take about 8-10 minutes, larger ones 12-15. Drain, let cool slightly, then cut into quarters or halves if they are very small. Pour the white wine (not the vinegar) over the potatoes and toss gently.
Whisk the vinegar, mustard, oil, onion, and dill together and season to taste with salt and freshly ground pepper. Pour over the potatoes and toss gently. Serve warm, at room temperature, or chilled.