Servings: four as a side dish.
Wine flavors are subtle but important in this salad, so use a wine you wouldn’t mind drinking. I like to keep the potato skins on both for looks and nutrition.
Variations on this potato salad are endless, but here are a few that I especially like. Follow the basic recipe above — just omit the scallions and substitute one of these combinations:
Chopped tomato, diced crisped bacon, and hard-cooked egg
Chopped anchovies and sliced roasted red peppers
Chopped olives, minced garlic, and cubed chicken or turkey
Lemon juice, caviar, crème fraîche, and snipped chives
Paprika, capers, and smoked salmon (To avoid cooking the salmon, don’t add it until the salad is at room temperature.)
Easy, cheap, and refreshing. It's a great alternative to mayo based potato salads. It's surprising flavorful for how simple it is. This is definitely going to be one I will continue to make. I've made it twice now, and I found it didn't need quite as much oil as the recipe called for, so I just slowly add the oil until I hit the amount I like.
I have also made this recipe since 1998. It is a wonderful, different potato salad. I love the fact there is no mayo and love the addition of the white wine. Definitely recommend giving a try.
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