For Your Next Picnic Or Potluck: Wine Potato Salad

Recipe from Woodbridge by Robert Mondavi for:

Summer Roasted Wine Potato Salad

Red Bliss potatoes roasted and tossed with an emulsified dressing made with Woodbridge by Robert Mondavi Cabernet Sauvignon, mustard, scallions. NOTE: Any brand of Cabernet Sauvignon can be substituted for the dish.

Serves 4 to 6

2 pounds medium Red Bliss potatoes, halved or quartered depending on size

The dressing:

1 cup Woodbridge by Robert Mondavi Cabernet Sauvignon

6 tablespoons red wine vinegar

2 medium shallots, thinly sliced

2 tablespoons smooth (Dijon) mustard

¼ cup mayonnaise

1 teaspoon chopped capers

6 gherkins, quartered lengthwise and sliced into ¼ inch pieces plus 1 tablespoon of gherkin liquid

1 small bunch chives, minced

1. Preheat the oven to 400F.

2. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven.

3. Make the vinaigrette: In a small pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon over medium heat until there is only about 2 tablespoons of liquid. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, mayonnaise, capers and gherkins. Whisk in the reduced red wine. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, 30-35 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad.

4. Finish the salad: Place the potatoes (halved or quartered, pending size) in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. Sprinkle with the chives.

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--Photo and recipe courtesy of Food Network chef Alex Guarnaschelli and Woodbridge by Robert Mondavi.