Shelly's Recipe

Warm Potato Salad by Wolfgang

Category: Potato Salads

Dressing:
1 cup Champagne vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon Freshly ground black pepper
3 tablespoons sugar
1 small yellow onion, 1/4 inch dice
1 tablespoon finely chopped fresh thyme leaves

Potatoes
1 pound fingerling potatoes, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoon s kosher salt

In a bowl, combine all the dressing ingredients. Whisk until well blended. Set aside.

In a large saucepan, combine the potatoes, garlic, thyme and salt. Cover with enough water and bring to a boil. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook). Strain and allow to cool at room temperature. Slice into 1/4-inch-thick round slices. Add to the reserved marinade for at least 20 minutes before serving.