Potato Salad With Cider Vinegar and Caper Vinaigrette
This is a fun take on potato salad--it has a French twist! After the potatoes are boiled and while still hot, they get marinated with a little dry white wine, which adds a little extra character to the potatoes. Once cooled, drizzle on a little cider vinegar-caper vinaigrette and it makes a delicious, lighter version of traditional potato salad. Add some asparagus, broccoli or other seasonal vegetable and you've got yourself a one-and-done side dish!
Ingredients
- 1 lb a waxy potato like red potatoes or my favorite: Yukon gold potatoes
- ~1.5 tbsp dry white wine (I used a nice sauvignon blanc)
- cider vinegar and caper vinaigrette
- 1/2 lb asparagus or other green seasonal vegetable (optional)
Instructions
- 1 Cut potatoes into quarters and place in well salted water. Cover and bring to a boil over medium-high heat. When it comes to a boil, turn heat down to medium and gently boil until you can pierce the potatoes when you poke a knife gently into them. You don't want to overcook them--they need to be cooked, but still firm. This firmness took about 6 minutes of boiling for my potatoes.
- 2
Remove potatoes from water and place them in a bowl. Add asparagus or broccoli if using to the potato water and boil for a couple of minutes until they are cooked, but very crisp and bright green. After about five minutes--when they cooled a little but are still hot, cut the potatoes into slices.
- 3
Drizzle the white wine over the potatoes and asparagus, cover and put aside until cool. The potatoes will marinate in the wine and take on a nice flavor.
- 4
When cooled, you can either place the potatoes in the fridge until ready to use or drizzle with the cider-vinegar and caper vinaigrette. Leftover salad will keep in the fridge for a couple of days--but if you're anything like us, this salad won't stick around for long!
NoteClick here for the cider vinegar and caper vinaigrette.
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