straight from the Nantucket beach picnic cookbook comes this delicious potato salad made with white wine and herbs from my garden. the salad is fresh and delicate. the white wine gives the salad a very distinct taste, like no other potato salad around. since the salad does not use mayonnaise, it will keep at temperature perfectly for a picnic meal. i made a smaller amount than what was recommended in the recipe, so here is my take on the salad:
using about 10 small to medium-sized red potatoes, clean and boil them for about 12 -14 minutes until fork tender. remove from the stove top, drain and place in a bowl.
while the potatoes were cooking, mix the dressing ingredients into another bowl. i used 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 squeeze minced garlic from the tube, chopped chives to taste, leaves from fresh thyme to taste, chopped fresh parsley to taste, and a bit of fresh rosemary leaves from the garden. mix well. or, i added some of the herbs at the end, instead of with the dressing ingredients.
when the potatoes are done and in the bowl as above, add 1/4 cup white wine to the potatoes. i broke the potatoes into pieces as i was mixing in the wine with a fork. allow the wine to soak into the potatoes while they are hot for about 2 minutes.
then add the dressing and mix together. season at the end with salt and pepper to taste. chill and serve.
angel food garden 