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Jung Lee's End-of-Summer Potato Salad

Jung Lee's End of Summer Potato Salad | Lonny.comLabor Day may have signaled the unofficial end of summer, but that doesn't mean you need to cover up the barbecue just yet. In search of ways to up our outdoor entertaining game while this warm weather lingers, we asked celebrity event designer and party-planning aficionado Jung Lee for some end-of-summer cuisine inspiration. Her reply? A group-friendly potato salad that takes less than 20 minutes to prep. Made with a tangy Clos du Bois vinaigrette, the classic dish is Lee's go-to side to pair with such traditional summer staples as barbecue ribs or chicken. 

End-of-Summer Potato Salad
Serves 8

-- 3 pounds small red potatoes
-- ¼ cup Clos du Bois North Coast Chardonnay
-- ¼ cup red wine vinegar
-- ½ cup olive oil
-- 2 tablespoons lemon juice
-- 2 tablespoons Dijon mustard
-- salt and pepper to taste

Place the potatoes in a pot with enough water to cover; bring to a boil and cook for about 10 minutes, or until easily pierced with a fork. Drain and transfer to a large bowl to cool.

In a medium bowl, toss Clos du Bois Chardonnay, red wine vinegar, olive oil, lemon juice, and Dijon mustard together. Pour over the potatoes and toss to coat. Chill at least 3 hours before serving. Sprinkle with salt and pepper to taste.

Event Designer Jung Lee | Lonny.com
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