If you prepare a potato salad we recommend you prepare it with vermouth. Yes, a splash of vermouth and you’ll find an unmatched taste and texture.
This warm potato salad has a special secret: vermouth. The white vermouth behaves as an accompaniment to the white wine in this recipe. Just sprinkle a little on the potatoes before adding the vinaigrette and you’ll have an excellent taste.
Warm potato salad with vermouth
SALLY PASLEY VARGAS FOR THE BOSTON GLOBE
Ingredients
¼ cup white or red wine or cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, finely chopped
Salt and black pepper, to taste
½ cup olive oil mixed with vegetable oil
2 pounds potatoes (such as Red Bliss, Yukon Gold, or new potatoes), quartered and sliced, thin as a pencil
¼ cup of white vermouth
2 tablespoons chopped red onion
3 scallions, chopped
2 tablespoons chopped fresh parsley
1 tablespoon capers, rinsed and lightly chopped
4 red pickled peppers (like Peppadew peppers), lightly chopped
For the vinaigrette: mix the vinegar, mustard, garlic, salt and pepper in a bowl. Gradually add oil until sauce emulsifies. Try the condiment and add more salt and pepper if desired.
- Fill a large pot with 7.50 cm of water, salt and potatoes. Boil and lower heat, cover with ladeada pot lid. Let water bubble firmly for 10 to 12 minutes or until potatoes are soft.
- Using a slotted spoon, add the potatoes to a strainer. Use the spoon to reintroduce them to the hot pot once dry. Let them sit on very low heat until dry for 2-3 minutes. Keep an eye on them.
- Put out the fire. Sprinkle the vermouth on the potatoes and shake the pot to distribute the vermouth. Let potatoes rest for 1 to 2 minutes to absorb.
- Add the red onion, chives, parsley, capers, red peppers, salt and black pepper. Sprinkle the vinaigrette over the potatoes and mix gently and thoroughly with a rubber spatula until covered. Taste for taste, and add more salt and pepper if desired. Serve warm.
Recipe by Caleb Barber.
Don’t drink and drive. Enjoy responsibly.