This potato salad is perfect for a summer BBQ or potluck. For a really great salad, sprinkle the potatoes with liquid (wine, vermouth, stock) while they’re still hot. This will prevent them from absorbing too much dressing.
- 2 lbs new potatoes
- ½ cup white wine
- 1 large dill pickle
- 6 hard-boiled eggs
- 1 cup cooked green peas
- ¼ cup chopped dill or herb of your choice
- 1 pack scallions, chopped fine
- 1 Tbsp East Coast spice blend
- 4 Tbsp wine vinegar
- ¼ cup dill pickle juice
- 2 tsp salt
- ½ cup olive oil
Boil potatoes until they can be easily pierced with a knife.
Drain the potatoes and lay them on a plate to cool for 5 minutes. When they’re no longer burning hot, chop them into pieces and sprinkle with wine. Let cool 30 minutes.
Place all dressing ingredients, except the oil, in a large bowl and stir well. Let stand 5 minutes.
Finely chop pickle and incorporate into dressing with the oil. Transfer potatoes to the bowl, with the wine that hasn't been absorbed.
Stir well. Chop eggs and incorporate delicately with peas and chopped dill. Taste and add salt and pepper if needed.