Potato Salad With Red Zinfandel Dressing
Updated On: Aug 01 2011 04:59:39 AM CDT
Makes 4 servings
Enjoy this delicious potato salad either warm or chilled. If refrigerated, serve it later the same day because the dressing soaks into the potatoes.
1 pound (about 6) small red potatoes, scrubbed and halved 2 tablespoons chopped onion ½ teaspoon salt ½ teaspoon freshly ground pepper 2 plum tomatoes, cut into ½-inch cubes ½ red bell pepper, finely chopped 2 scallions, both white and green parts, finely chopped 2 tablespoons capers, drained and rinsed (see Tip) ½ cup Red Zinfandel Dressing (see Recipe) ¼ cup minced fresh flat-leaf parsley Dash of salt, or to taste Dash of freshly ground pepper, or to taste Sprigs of fresh flat-leaf parsley for garnish
Bring a large pot of water to a boil over high heat. Add the potatoes, onion, salt, and pepper; reduce the heat and simmer until the potatoes are just tender, about 12 minutes. Drain well. Halve the potato sections or cut into large chunks.
In a large bowl, toss the potatoes with the tomatoes, bell pepper, scallions, and capers. Add the dressing and parsley; toss again. Add the salt and pepper. Taste and adjust the seasoning. Serve warm or refrigerate in a covered container until chilled. Garnish the servings with parsley sprigs.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.