White Wine Potato Salad Print Email

8-9 medium waxy potatoes
1 1/2 cups dry white wine
1/2 cup finely chopped onion
1/2 cup shredded carrot
3/4 cup olive oil
3 tablespoons wine vinegar
Salt and freshly ground pepper
1/2 cup slivered, blanched and toasted almonds
4 tablespoons mayonnaise
3 hard boiled eggs
2 tablespoons chopped parsley
Boil the potatoes until just pierce-able. Peel as soon as possible and break apart with two forks. Pour the white wine over them. Cool. Add the onion, carrot, oil, vinegar and salt and pepper to taste. Chill several hours. When ready to serve, toss with the mayonnaise and garnish with the almonds and hard boiled eggs. Sprinkle with chopped parsley.