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Herbed Red Potato Salad


These fresh, flavorful side dishes from Steve Bate, executive director of the Long island Wine Council and Monica Harbes of Harbes Family Farm in Mattituck, Jamesport and Riverhead highlight the delicious herbs, cheese and produce found locally on the North and South Fork, and offer a crisp accompaniment to the rich fish and duck mains.

American/New American
Number of Servings
Serves six
8-10 red potatoes, with the skin
2 tablespoons salt

For the dressing:
Seasonal mixed herbs (parsley, sage, chives, thyme, rosemary, tarragon)
4 tablespoons olive oil
Dash of white wine
2 tablespoons lemon juice
1 tablespoon minced garlic
Salt, to taste
Black pepper, to taste
Prepare the potatoes: Place the potatoes (with the red skin) and salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, cover with a clean, dry kitchen towel and leave to steam for 15-20 minutes, until tender but firm.

Make the dressing: Mix herbs with olive oil and keep aside for about 10 minutes, to infuse the flavors. In a small bowl, whisk together the wine, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil-herb mixture.

When the potatoes are cool enough to handle, slice into quarters, and combine with dressing. Toss and refrigerate to allow the flavors to blend.
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