Barbecue Lunch

Potato Salad


Well there is not much more to say about how great this is and  how potato salad is perfect for outside picnics and beach parties, so here is my crack at it.


  • 3 quarts small (1/2 inch) , multi colored potatoes, cut in half
  • Kosher salt
  • 1 cup dry white wine
  • 1 cup mayonnaise
  • 1/2 cup creme fraiche
  • 1/4 cup sherry vinegar
  • 2 tablespoons each of dijon mustard & whole grain mustard
  • 1/2 cup chopped dill or tarragon
  • 1/2 cup chopped chives
  • 2 tablespoons of jalapeño, finely chopped
  • 1/2 cup celery, chopped
  • 1/2 cup red union, chopped
  • 1 red bell pepper. chopped

Making It

  • Bring salted water to a boil and add the potatoes and cook for 10 minutes, you want to just barely take the crunch out.  Take of water and add wine to cool and flavor.  Set aside until room temperature
  • Mix all the other ingredients together and add to potatoes, put in the refrigerator for at least 2 hours so the flavors blend
  • Serve cold or room tempertature

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