Ingredients
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8 to 10 medium all-purpose potatoes (do not use Idaho or Russets as they crumble when sliced)
4 to 5 Tbsp. dry white wine
2 Tbsp. wine vinegar
1/2 tsp. salt
1 tsp. dry mustard
7 Tbsp. olive oil
6 scallions, minced
1/2 c. fresh parsley, minced
Preparation
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Scrub the potatoes and boil them in their jackets in salted water until just tender when pierced with a very sharp kitchen fork.
Drain and shake over low heat to dry thoroughly.
Peel them as hot as you can handle them.
The potatoes should still be warm when the dressing is added.
Slice them in 1/8-inch rounds and place in a large mixing bowl.
As you put in each layer of potatoes, sprinkle with some of the wine.
Next, beat the vinegar, salt and mustard powder together in a small bowl with a wire whisk or electric mixer.
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