Food & Cooking Recipes Salad Recipes New Potato Salad with Red-Wine Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Serves No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic. Ingredients 3 pounds unpeeled whole mixed new potatoes Kosher salt and freshly ground pepper 2 tablespoons red-wine vinegar 2 tablespoons fresh lemon juice, plus ½ teaspoon grated lemon zest ¾ cup extra-virgin olive oil ½ cup finely chopped sweet onion ½ cup roughly chopped fresh parsley leaves ½ cup roughly chopped celery leaves 1 tablespoon chopped fresh oregano Directions In a large pot, cover potatoes with 2 inches water and season generously with salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are fork-tender, about 9 minutes. Drain, transfer to a bowl, and lightly smash. Toss with vinegar, lemon juice and zest, and oil; season with salt and pepper. Let cool completely, about 30 minutes. Stir in onion, parsley, celery leaves, and oregano. Season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes). Ren Fuller Rate it Print