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Quick Potato Salad




Source of Recipe


Wolfgang Puck


List of Ingredients




1 cup Champagne vinegar
1/4 cup peanut oil
3 tablespoons sugar
2 1/2 tablespoons kosher salt
1 tablespoon freshly chopped thyme leaves
1/2 teaspoon freshly ground black pepper
1 small yellow onion, cut into 1/4-inch dice
1 pound fingerling or other small waxy potatoes, washed
3 whole peeled garlic cloves
3 sprigs fresh parsley


Recipe



In a non-reactive large mixing bowl, combine the vinegar, peanut oil, sugar, 1/2 tablespoon of the kosher salt, and the thyme, pepper, and onion. Whisk until blended. Set aside.

In a large saucepan, combine the potatoes, garlic, parsley, and the remaining 2 tablespoons salt. Add enough cold water to cover the potatoes completely. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a knife tip, about 8 to 10 minutes. Do not overcook them. Drain the potatoes. When they are cool enough to handle, cut them crosswise into 1/4-inch thick round slices. Add them to the bowl containing the dressing, and toss thoroughly but gently. Leave them to marinate for at least 20 minutes before serving.

Yield: 4 servings