Chablis Potato Salad
By Marie Powell
Makes 6 servings
Prep Time: 30 minutes
Chill Time: 4 hours
I’ve always thought Chablis potato salad paired well with chicken dishes, and I recently served it with Caribbean Chicken which was a great flavor combo and also helped with kitchen logistics. I was able to completely make the potato salad and put the marinade on the chicken the night before the party. Then, all I had to do before the party was quickly cook off the chicken, arrange them on a nice platter, and set the potato salad out to serve. Who could ask for more than an easy, inexpensive meal that’s also delicious?
- 1 pound small red potatoes
- 1⁄2 cup Chablis or dry white wine
- 1⁄4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1⁄4 teaspoon dry tarragon leaves
- 1 tsp white pepper
- 1⁄4 cup sliced green onion (reserve some for garnish)
- 1⁄4 cup minced fresh parsley (reserve some for garnish)
- Wash potatoes, then cut into quarters. Boil approximately 8 minutes until tender, then drain and place in a bowl.
- Add wine. Toss and let stand 10 minutes.
- Combine oil and next 5 ingredients (white wine vinegar, Dijon mustard, salt, tarragon leaves, and white pepper). Stir well. Pour over potatoes.
- Add parsley and onion. Toss gently and chill at least 4 hours or overnight.
- Garnish with remaining parsley and green onion if desired.