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Warm Potato Salad with Gamay Noir Vinaigrette

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There's enough vinaigrette here for the potato salad and the Chardonnay-Poached Salmon with Gamay Noir Vinaigrette, If you're not planning to make the fish, serve the extra vinaigrette over grilled steak, roast chicken or a sliced tomato salad.

  1. 1 1/2 pounds baking potatoes
  2. Salt
  3. 1/2 cup Gamay Noir
  4. 1/2 cup extra-virgin olive oil
  5. 1/3 cup finely chopped red onion
  6. 3 tablespoons fresh orange juice
  7. 1 1/2 teaspoons red wine vinegar
  8. 1 teaspoon drained capers
  9. 1/2 teaspoon Dijon mustard
  10. 1/2 teaspoon finely chopped basil
  11. Freshly ground pepper
  1. In a medium saucepan, cover the potatoes with cold water and bring to a boil. Add salt and simmer over moderately low heat until just tender, about 30 minutes.
  2. Meanwhile, in a small saucepan, boil the Gamay Noir over high heat until reduced to 2 tablespoons, about 7 minutes. Transfer it to a medium heatproof bowl and let cool. Whisk in the remaining ingredients.
  3. Drain the potatoes and let cool slightly; peel while still warm and slices crosswise 1/4 inch thick. Put the potatoes in a large bowl and toss with 2/3 cup of the vinaigrette. Season with salt and pepper and serve warm or at room temperature.
Make Ahead The potatoes and vinaigrette can be refrigerated, separately overnight. Bring both to room temperature before serving.


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