Warm Potato Salad with Variations
Sonoma County Cook Michele Anna Jordan gives you instructions on how you can make a summertime potato salad with many variations. Click for all the details!
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Cooking tools:
- Steamer basket
- Pot
- Mixing bowl
- Serving bowl
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Paper towel
- Stove
- Kitchen scale
- Pepper mill
- Bacon pan
- Skillet
- Fork
- Egg cooker
Ingredients
- 3 pounds small new potatoes, scrubbed, peeled, and cut into 3/8-inch thick slices
- 2 shallots, minced
- Kosher salt
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons white wine
- Black pepper in a mill
- ½ cup extra virgin olive oil
- ¾ cup, loosely packed, Italian parsley, chopped
- 2 tablespoons fresh snipped chives
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