Recipe: Potato Salad with Red Zinfandel Dressing

POTATO SALAD WITH RED ZINFANDEL DRESSING

1 pound (about 6) small red potatoes, scrubbed and halved
2 tablespoons chopped onion
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 plum tomatoes, cut into half-inch cubes
1/2 red bell pepper, finely chopped
2 scallions, both white and green parts, finely chopped
2 tablespoons capers, drained and rinsed
1/4 cup finely chopped fresh flat-leaf parsley
Dash of salt (or to taste)
Dash of freshly ground pepper (or to taste)
Sprigs of fresh flat-leaf parsley (for garnish)
FOR DRESSING:
1/4 cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz or other full-bodied, ripe-jammy red wine
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper, or to taste
1/4 teaspoon salt, or to taste

To start, whisk together dressing ingredients in small bowl. Taste and adjust as needed. Refrigerate until ready to use. (Can be refrigerated for 3 days.)

Next, bring large pot of water to boil over high heat. Add potatoes, onion, salt and pepper. Reduce heat and simmer until potatoes are just tender, about 12 minutes. Drain well.

Halve potato sections or cut into large chunks.

In large bowl, toss potatoes with tomatoes, bell pepper, scallions and capers. Add dressing and parsley, then toss again. Add salt and pepper. Taste and adjust seasoning as needed.

Serve warm or refrigerate in covered container until chilled. Garnish with parsley. (If refrigerated, serve the same day or potatoes will become dry.)

Makes 4-6 servings
Source: Grandforks Herald, June 6, 2007