New Potato Salad with Thyme
This recipe makes 10 servings
Look for the smallest new potatoes, walnut-size if possible, for a classy version of an old cottage favorite.
Ingredients
- 3 lb new potatoes, red if available
- 8 black olives, pitted
- 1 red onion, sliced in rings
- Dressing:
- 1/2 cup olive oil
- 1/4 cup dry white wine
- 1 tbsp Dijon mustard
- 1 tbsp wine vinegar
- 2 tsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp coarsely ground pepper
Preparation
Scrub potatoes. For added attraction, leave very small potatoes whole and peel band of skin around middle of each one. Boil in salted water until tender. Drain and return to saucepan to dry.
Transfer potatoes to large salad bowl. Leave small ones whole and cut large ones into 1/2-inch (1 cm) slices. Add olives and onion rings.
Dressing: Combine all ingredients and pour over salad while potatoes are still warm. Mix together gently. Let cool; taste and adjust seasoning, if necessary. Refrigerate until serving time but bring to room temperature before serving.
Source : © CanadianLiving.com
- Keywords : Potatoes; Red onions; Dijon mustard; Sides; Salad; Vegetarian; Summer;
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