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French Style Potato Salad

Thursday, January 01, 2004
American/Appetizers-Side Dish
2 lbs. Yukon gold potatoes, scrubbed but not peeled
1 1/3 C. dry white wine
Salt and pepper to taste
1/2 C. extra-virgin olive oil
1 T. minced shallot
2/3 C. chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, 20-30 minutes, depending on size. As soon as you can handle the potatoes but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced by half. Sprinkle the salt, pepper and hot reduced wine over the warm potatoes and toss gently. Add the olive oil, tossing just until combined and then add the shallots, scallions, anchovies and sliced roasted red peppers. Taste and adjust the seasonings. Serve at room temperature.

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Nutrition Facts:
The Polo Grill
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