Ingredients 1 pound dry pinto beans 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow…
White Wine and Shallot Potato Salad
I'm on Gourmet Magazine's email list and the other day it contained this recipe. We tried it and will definitely serve it again. One nice thing about it – besides tasting good and easy to make – is that it is elegant enough to serve in more upscale situations:
1/2 cup finely chopped shallots
1/3 cup dry white wine
3 tbsp white wine vinegar
1 lb small (2-inch) red potatoes
1/3 cup flat-leaf parsley
1/4 cup olive oil
Boil the potatoes until just tender enough to pierce with a fork, but still firm. Remove them from the heat and let them cool just long enough to handle and cut. Halve or quarter the potatoes depending upon their size.
Combine shallots, wine, vinegar, and 1 1/2 teaspoon salt in a large bowl and add the potatoes. Toss to coat. Set them aside and let the potatoes cool until just warm. Stir in the parsley, oil, and a couple grinds of pepper.
Serve warm.
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