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.

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.

BASIC POTATO SALAD

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.