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Potato Salad With Red Zinfandel Dressing
Source: Paulette Mitchell, a culinary
instructor, television personality, and the author of 10 cookbooks, is known
internationally for her quick-to-prepare recipes with a gourmet flair. Her
15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles,
was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair
in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named
"Best Health Cookbook" at the same event in 1998.
Makes 4 servings
Enjoy this delicious potato salad either warm or chilled. If refrigerated, serve
it later the same day because the dressing soaks into the potatoes.
1 pound (about 6) small red potatoes, scrubbed and halved
2 tablespoons chopped onion
½ teaspoon salt
½ teaspoon freshly ground pepper
2 plum tomatoes, cut into ½-inch cubes
½ red bell pepper, finely chopped
2 scallions, both white and green parts, finely chopped
2 tablespoons capers, drained and rinsed ½ cup Red Zinfandel Dressing (see
Recipe)
¼ cup minced fresh flat-leaf parsley
Dash of salt, or to taste
Dash of freshly ground pepper, or to taste
Sprigs of fresh flat-leaf parsley for garnish
Bring a large pot of water to a boil over high heat. Add the potatoes, onion,
salt, and pepper; reduce the heat and simmer until the potatoes are just tender,
about 12 minutes. Drain well. Halve the potato sections or cut into large
chunks.
In a large bowl, toss the potatoes with the tomatoes, bell pepper, scallions,
and capers. Add the dressing and parsley; toss again. Add the salt and pepper.
Taste and adjust the seasoning. Serve warm or refrigerate in a covered container
until chilled. Garnish the servings with parsley sprigs.
Red Zinfandel Dressing
Makes ½ cup
¼ cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Whisk together all the ingredients in a small bowl. Taste and adjust the
seasoning. Refrigerate in a covered container for up to 3 days.