I have made this for a Fourth of July picnic with family and friends. This was a big hit and was definitely recommended to become a traditional dish and I doubled the recipe. I obtained this recipe from my Food Network cook book and I used dried ingredients (thanks to McCormick), but I do not have any pictures at this time. When I make this dish again, I will definitely post some pictures. Hope you enjoy!
Makes: 4-6 servings (can be doubled easily)
Here’s what you’ll need:
4 sprigs of fresh thyme (2 tsp dried thyme leaves)
3 sprigs of fresh flat-leaf parsley (2 tsp dried parsley flakes)
1 sprig of fresh rosemary (1/2 tsp dried rosemary leaves)
1 bay leaf
1 cup dry white wine
2 cloves, garlic smashed
8 ounces (about 2 potatoes?) small red-skinned potatoes, scrubbed
8 ounces (about 1-2 potatoes?) small white-skinned potatoes, scrubbed
8 ounces (about 2 potatoes?) small blue-skinned potatoes, scrubbed
1 Tbsp kosher salt
2 ribs celery, finely chopped
2 green onions, white and green parts, chopped
2 Tbsp minced flat-leaf parsley
Directions for the Potatoes:
For the potatoes, Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine (I used a mesh cheesecloth and thread), and put the bundle in a medium saucepan with the wine and garlic. Slice the potatoes (or cube them, your choice) into 1/4 inch thick rounds and add to the saucepan. Add cold water to cover by about an inch and add the salt. Bring to a boil over medium-high heat and simmer, uncovered, until the potatoes are tender but not mushy, about 5-6 minutes. Drain, discard the herb bundle.
1/4 cup white wine vinegar
1 Tbsp whole grain mustard
2 tsp kosher salt
Freshly ground black pepper
1/2 cup EVOO (Extra-Virgin Olive Oil)
Directions for Dressing:
While the potatoes cook, make the dressing: Whisk the vinegar, mustard, salt, and some pepper in a large bowl. Gradually whisk in the EVOO, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
Using a rubber spatula, gently fold the warm potatoes into the dressing, taking care not to break them up. Add the celery and set aside to cool. Just before serving, carefully fold in the green onions and 2nd request for parsley.