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.

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.

MARTHA STEWART'S POTATO SALAD

Steps:

• Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
• Add salt; bring to a boil.
• Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
• Remove from heat, drain, and sprinkle with vermouth.
• Let stand until cool.
• In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
• Season to taste with salt and pepper.
• Cut potatoes into bite-size pieces, and transfer to a serving bowl.
• Pour dressing over the potatoes.
• Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.