Potato Salad with Dill, White Wine, and Green Apple
Full of bold flavors, this potato salad skips heavy mayo and relies instead on fresh herbs and an acidic vinegar-based sauce that pair beautifully with our Pan-Fried Weisswurst.
- Servings: 6
Source: Martha Stewart Living, July 2006
- 1 1/2 pounds fingerling or other small boiling potatoes, such as Yukon Gold
- Coarse salt
- 2 shallots, finely chopped (about 1/3 cup)
- 1/4 cup dry white wine
- 1 tablespoon white wine vinegar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons canola oil
- Freshly ground pepper
- 1/2 tart green apple, such as Granny Smith, cut into 1/4-inch cubes
Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.
Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.