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. Delicious, Quick Side Dishes

October 1997

Gallery

Recipe Summary test

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement