2 tablespoons dry white wine (Dry Vermouth works well too)
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon Dijon mustard
3 tablespoons finely minced scallions (white and green parts)
2 tablespoons finely minced fresh parsley leaves or other fresh herbs
Fresh ground white or black pepper
Fill a large pot halfway with cold water. Add 1 tablespoon of salt. Peel one potato. Slice it crosswise into ¼ inch thick slices, dropping slices into the water as you go, to prevent discoloration. Repeat with the rest of the potatoes.
Bring the potatoes to a boil over high heat, reduce to low and cook the potatoes until they are just tender, 3-5 minutes, checking every minute or so. They should be tender enough to easily pierce with a fork but not too soft that they fall apart easily.
Before you drain the potatoes, scoop out about 1/2 cup of potato cooking water and set it aside.
Drain potatoes and transfer them to a large bowl. While they’re hot, add the wine and 2 tablespoons of the cooking water. Toss them gently with a rubber spatula. Let them cool for 10 minutes, tossing occasionally, allowing liquids to absorb.
In a small bowl, combine vinegar, mustard, scallions, parsley, ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in the oil. Pour the dressing over the potatoes and toss gently to combine. Serve the potato salad warm or at room temperature or cover it and chill it until ready to serve. It’s delicious at any temperature.
Can be made up to two days ahead, kept covered in the fridge.
Keywords: potato salad no mayo, herbed potato salad