Lightened Potato Salad
|Potatoes||3 Pound, peeled|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Eggs||4 Large, peeled|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Zucchini||2 Cup (32 tbs), julienned|
|Jicama||1 Cup (16 tbs), julienned|
|Daikon radish||1 Cup (16 tbs), julienned|
|Watercress leaves||1 Cup (16 tbs)|
|Water chestnuts||1 Cup (16 tbs), slivered|
|Basil/Tarragon / coriander||1 Cup (16 tbs), minced|
1. Bring a large pot of salted water to a boil. Add the potatoes and cook, stirring occasionally, until easily pierced with a fork, about 10 minutes. Drain well and place in a large bowl.
2. In a small nonreactive saucepan, combine the wine, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bring just to a boil. Pour the hot dressing over the potatoes and toss to coat. Let the potatoes cool to room temperature, tossing occasionally.
3. Add the chopped hard-cooked eggs and the mayonnaise to the potatoes and toss to coat. Just before serving, add the vegetables, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the herbs, if using. Season with additional salt and pepper to taste.