- 1/2 white wine vinegar
- 1/4 Dijon mustard
- 1/2 olive oil
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon shallot, finely chopped
- 3 tablespoons fresh fennel, finely chopped
- 3 lbs. small unpeeled red-skinned potatoes
- 1/3 dry white wine
Whisk vinegar and mustard together in medium bowl; gradually whisk in oil. Stir in parsley, fennel and shallot. Season vinaigrette to taste with salt and pepper. The dressing can be prepared a day ahead. Cover and refrigerate. Bring to room temperature and whisk in wine before using.
Wash potatoes; cut into 1/4-inch thick rounds. Steam potatoes until tender, about 8 minutes. Let cool about 5 minutes; pour vinaigrette over warm potatoes. Toss
gently. Season with salt and pepper. Serve warm or at room temperature.
A perfect picnic recipe as it doesn’t use any
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