A beautiful light potato salad of tender sliced Idaho® potato tossed with mustardy vinaigrette and fresh herbs - the perfect summer side dish.
2 pounds Idaho® russet potatoes (3 large potatoes)
2 tablespoons potato-cooking water
2 tablespoons dry white wine
4 tablespoons olive oil
2 tablespoons white wine vinegar
½ teaspoon Dijon mustard
3 tablespoons finely minced scallions (white and green parts)
2 tablespoons finely minced fresh parsley leaves
fresh ground white or black pepper
Fill a large pot halfway with cold water. Add 1 tablespoon of salt.
Peel one potato. Slice it crosswise into ¼ inch thick slices, dropping slices into the water as you go, to prevent discoloration. Repeat with the rest of the potatoes.
Bring to boil over high heat, reduce to a simmer, and cook until potatoes are just tender, 3-4 minutes. Check doneness by tasting, don’t overcook.
Scoop out about ¼ cup of potato cooking water and set aside.
Drain potatoes and transfer to a large bowl. While potatoes are warm, add wine and 2 tablespoons of cooking water. Toss gently to combine. Set aside for 10 minutes, tossing occasionally, allowing liquids to absorb.
In a small bowl, combine vinegar, mustard, scallions, parsley, ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in oil. Pour dressing over potatoes and toss gently to combine. Serve warm or at room temperature.
Can be made up to two days ahead, kept covered in the fridge. Bring to room temperature before serving.