Potato Salad With White Wine

• 1 1/2 pounds small Idaho, Washington or Yellow Gold potatoes
• Salt and freshly ground pepper
• 1/4 cup dry white wine
• 4 tablespoons vegetable or olive oil

1. Preheat oven to 200 degrees.
2. Rinse potatoes and place them in a large saucepan with cold water to cover.
3. Bring to a boil and simmer for 20 minutes or longer, depending on the size.
4. Do not overcook.
5. Drain potatoes, and when they are cool enough to handle, peel them and cut them into 1/4-inch slices.
6. Place them in a heat-proof mixing bowl.
7. Sprinkle with salt and pepper, wine and oil.
8. Toss while warm.
9. Cover bowl with foil.
10. Place it in oven briefly to warm through.
11. Turn into a serving dish and serve while warm.

potatoes, salt, white wine, vegetable

Taken from cooking.nytimes.com/recipes/3814 (may not work)