Warm Alsatian Potato Salad

• 8 large Yukon Gold potatoes (2 1/2 pounds), scrubbed
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 1/3 cup thinly sliced fresh flat-leaf parsley leaves
• 1/4 cup diced white new (spring) onions or shallots

1. Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously.
2. Cover partially and bring to a boil over medium-high heat.
3. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes.
4. Drain in a colander and let stand until just cool enough to handle.
5. Peel and roughly chop the potatoes.
6. Arrange in a single layer in a 3-quart serving dish.
7. Season with salt and pepper and drizzle with the vinegar, wine, and oil.
8. Stir gently until the potatoes soak up the sauce.
9. Top with the parsley and onion, taste and adjust the seasonings, and serve.

potatoes, kosher salt, red wine vinegar, white wine, extravirgin olive oil, parsley, white new

Taken from www.epicurious.com/recipes/food/views/warm-alsatian-potato-salad-390620 (may not work)