This Labor Day weekend, elevate your regular BBQ side dishes by adding celebrity event designer and entertaining expert, Jung Lee’s Clos du Bois Chardonnay Potato Salad to your menu. The side dish features a tangy Chardonnay vinaigrette.
Clos du Bois Chardonnay Potato Salad:
Directions: 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.
