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Home -> On the Side -> Salads
Ingredients (view qty in metric system instead) 8 large russet potatoes 3/4 cup dry white wine 1/3 cup vegetable oil 1/3 cup lemon juice 2 tsp. chicken broth 2 tsp. salt 1/4 tsp. pepper 1 Spanish onion, peeled and thinly sliced lettuce leaves hard boiled egg slices Directions Place potatoes in a large pot. Cover potatoes with lightly salted water and bring to a boil. Boil potatoes about 20 to 30 minutes until just tender. Drain potatoes, peel and thinly slice. Whisk together wine, oil, lemon juice, broth, salt and pepper in a small bowl. Spread a layer of the potato slices in the bottom of a 13x9 inch glass baking dish. Spoon some of the wine mixture over the potatoes. Layer some of the onion slices over the potatoes. Continue layering with remaining potatoes, dressing and onion slices. Cover the dish and let stand 3 hours at room temperature. Before serving: line the inside of a large serving bowl with lettuce leaves. Spoon the potato salad into the bowl and garnish with hard boiled egg slices. Serves 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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