American potato salad

American potato salad

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Splash the still-hot potatoes with dry white wine to make a very special just-warm potato salad. The best potato salad has never been in a refrigerator.

Ingredients

Quantity Ingredient
1kg new potatoes
1/3 cup dry white wine
1/2 cup Vinaigrette
1 red onion, sliced into rings
1 stalk celery, sliced
2 dill pickles or gherkins, thinly sliced
1 teaspoon capers
4 hard-boiled eggs, peeled and sliced
2 tablespoons chopped parsley
salt and freshly ground pepper

Method

  1. Scrub then simmer the potatoes gently, until tender, in salted water. Peel, if liked, and slice them while still hot into a bowl. Sprinkle with white wine, turning the potato slices carefully. Now, sprinkle with the vinaigrette and gently fold through the remaining ingredients. Season with salt and pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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