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Entertaining Expert Jung Lee Shares Clos du Bois Chardonnay Potato Salad Recipe

Nicole Barylski

The easy to make side dish features a tangy Chardonnay vinaigrette. (Courtesy Photo)

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:

 • 1/4 cup Clos du Bois North Coast Chardonnay
 • 1/4 cup red wine vinegar
 • 1/2 cup olive oil
 • 2 tablespoons lemon juice
 • 2 tablespoons Dijon mustard
 • Salt and Pepper to taste
 • 3 pounds small red potatoes

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.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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