Cooked potatoes suck up white wine like I do on a hot summer day. They were made for each other. Let me be clear here, you cannot taste the white wine (At least I don’t think you can - one for me, one for the potatoes...I’m kidding (kinda-not-really)). This recipe uses white wine (I said that already), instead of vinegar. But you can tell all your very impressed friends that you infused white wine into the potatoes. (Seriously how many times am I going to say “white wine”?) All kidding aside, I made this salad up on the weekend to go with lemon and thyme chicken thighs on the BBQ. The weather was warm and the ideas were flowing. Give it a try, it won’t disappoint.
5 - 6 white potatoes, cut into bite sized pieces
1 bay leaf
2 tbsp white wine
1 tbsp Dijon Mustard
1 shallot, finely chopped
1 clove garlic, finely chopped
Dash of Olive Oil
2 tbsp Bacon Bits
4 tbsp roughly chopped chives
2 tbsp Blue Cheese, crumbled (optional)
- Boil the potatoes with the bay leaf approx 20 min until cooked through. Drain and run under cold water until cool.
- Mix all remaining ingredients except the cheese in a big bowl.
- Add potatoes and lightly stir until coated (See! The wine is gone - it's now IN the potatoes, hence the “Infused” part)
- Top with the Blue Cheese and refrigerate for at least 1 hour for the flavours to blend.