Tuscan Potato Salad
By America's Test KitchenPublished on November 8, 2011
Time
40 minutes, plus 20 minutes cooling
Yield
Serves 6
Ingredients
Before You Begin
Shred the cheese on the big holes of a box grater. This potato salad can be refrigerated for up to 2 days.
Instructions
- Bring potatoes, 2 tablespoons salt, and enough water to cover potatoes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. While potatoes simmer, whisk vinegar, water, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Drain potatoes thoroughly in colander and spread in even layer on rimmed baking sheet. Drizzle half of vinegar mixture over hot potatoes and let stand until cool, about 20 minutes. Stir mustard into remaining vinegar mixture, then slowly whisk in oil.
- Scatter parsley, peppers, and Parmesan evenly over potatoes. Transfer potato mixture to bowl with vinaigrette and toss gently until combined. Serve.
Time
40 minutes, plus 20 minutes coolingYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For a bold, creamy potato salad, we found that the sturdy, waxy texture of small red potatoes was ideal. (Russets and Yukon Golds were too tender and mealy.) Slicing the potatoes rather than quartering them created more surface area for the vinaigrette to soak into. For the vinaigrette, tasters preferred red wine vinegar above all others—especially when it was cut with a little water to temper its harshness, which was also balanced by the assertive flavor of extra-virgin olive oil. A mere teaspoon of potent rosemary and a finishing hit of parsley added welcome herby flavor, and a little mustard tied everything together and helped emulsify the dressing.
Before You Begin
Shred the cheese on the big holes of a box grater. This potato salad can be refrigerated for up to 2 days.
Instructions
- Bring potatoes, 2 tablespoons salt, and enough water to cover potatoes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. While potatoes simmer, whisk vinegar, water, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
- Drain potatoes thoroughly in colander and spread in even layer on rimmed baking sheet. Drizzle half of vinegar mixture over hot potatoes and let stand until cool, about 20 minutes. Stir mustard into remaining vinegar mixture, then slowly whisk in oil.
- Scatter parsley, peppers, and Parmesan evenly over potatoes. Transfer potato mixture to bowl with vinaigrette and toss gently until combined. Serve.
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