Salad del Prevosto

Ingredients

• 3 medium Potatoes (Yukon Gold or red potatoes work well)
• 0.5 cup Dry White Wine (Such as Sauvignon Blanc or Pinot Grigio)
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon White Wine Vinegar
• 1 teaspoon Dijon Mustard
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)
• 2 tablespoons Pickled Peppers (Diced, such as pepperoncini or sweet pickled peppers)
• 1 tablespoon Capers (Drained)
• 2 tablespoons Fresh Parsley (Chopped)

Instructions

1. 1Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, about 20-25 minutes. A knife should easily pierce the potatoes.
2. 2Drain the potatoes and let them cool slightly. Peel and slice them into about 1/4-inch thick rounds. Place the sliced potatoes in a salad bowl and pour the white wine over them. Gently mix with a fork and spoon to ensure the potatoes are coated. Let them marinate for at least 2 hours, mixing occasionally to allow the wine to permeate.
3. 3In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until emulsified.
4. 4Just before serving, add the diced pickled peppers, capers, and chopped parsley to the marinated potatoes. Pour the French salad dressing over the mixture and gently toss to combine. Serve immediately or chill for later.