July 27, 2010

Red Potato Salad with Chardonnay Vinaigrette

3 lbs. small red potatoes
3 carrots, shredded
3 ribs celery, diced
3 green onions, chopped
1 shallot, diced
1 (6oz) jar. marinated artichoke hearts, drained

1/4 cup. Chardonnay
3 T. white wine vinegar
2 T. fresh parsley, chopped
1 tsp. ground fennel
1 T. dried dill weed
1/4 tsp. freshly ground pepper

Fill large pot half full with water; add potatoes. Bring to a boil over medium-high heat. Boil, covered, 20 minutes or until cook through. Drain and rinse under cold water; cool slightly. Cut into bite size pieces.

Meanwhile, in large bowl, combine carrots, celery, green onions, shallot, and artichoke hearts; mix well.
In small bowl, combine Chardonnay, vinegar,parsley,fennel,dill and pepper; mix well.

Add slightly warm potatoes to carrots mixture; mix to combine. Toss with vinaigrette. Refrigerate 1 hour.
6 to 8 servings.

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