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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.

Martha Stewart Living, July 2006

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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Reviews (1)

Rating: Unrated
05/24/2010
This potato salad is great tasting and easy. I added chopped green onion as well. I think all the flavors go really well together. I will make again for sure.