The better the wine, the better the salad, so don’t skimp on it. Make sure the wine is one you would enjoy drinking on its own. If you don’t want to open a bottle just for this salad, substitute a good quality chicken stock, homemade if possible. Either way is delicious. This potato salad makes a great side for a picnic because it doesn’t use mayonnaise, which means it can sit out all afternoon. Dijon, vinegar and garlic infused olive oil combine with white wine and day-old bread to make a tangy sauce that complements the just tender potatoes. The slices of red potato look great next to the chopped green onions, so don’t peel them. This is an old peasant recipe from France that uses simple ingredients to create great taste. It’s also an excellent way to use up day-old bread.
The original recipe suggests serving this with ham such as Parma or jambón de bayonne. I think prosciutto would be equally good, especially with a crusty piece of bread and fresh butter. The Bread in Five website has a recipe for an excellent loaf of gluten-free crusty bread, which also works well in the salad. If you own a stand mixer use it instead of mixing the dough by hand. It will be faster and easier. You will get better results if you mix the bread on high for four minutes, so that the ingredients are fully hydrated before rising. I can’t recommend this loaf of bread enough. It tastes exactly like a good rustic country bread, which I didn’t think was possible with gluten-free bread. Whatever bread you use, make sure it is a sturdy, rustic style for best results.
Potato Salad with White Wine
Serves 6, adapted from “The Old World Kitchen”
2 pounds (907 grams) small red potatoes, around 10
1/4 cup (60 ml) garlic infused olive oil
2 tablespoons (30 ml) Dijon mustard, or other mustard as tolerated
2 tablespoons (30 ml) white wine vinegar
2 slices (4 ounces or 112 grams) day-old, gluten-free bread in small cubes
2 bunches of green onions, green part only, trimmed and chopped
1/2 cup (120 ml) dry white wine or chicken stock
Boil a large pot of salted water. Wash the potatoes and drop them into the boiling water. Cook them for 15 to 20 minutes, just until they are soft when poked with a knife. Don’t let them get mushy or they will fall apart in the salad.
Meanwhile, mix the oil, Dijon, vinegar, bread, and green onions in a large bowl. Drain the potatoes when they finish cooking. Leave the peels on the potatoes and slice them while they are still hot. Use a fork to hold the them still, then thinly slice them. Put the slices in the bowl with the other ingredients and add the wine or chicken stock, then mix everything together. The potatoes will absorb the liquid as they cool and the flavors will meld. Season to taste with salt and pepper before serving.