Red zinfandel dressing

Makes ½ cup

This dressing brings a warm potato salad to life but also turns a juicy sliced tomato on lettuce into a work of art. Make it in advance for your holiday weekend entertaining.

¼ cup mayonnaise

2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine

1 tablespoon red wine vinegar

2 cloves garlic, minced

½ teaspoon freshly ground pepper, or to taste

¼ teaspoon salt, or to taste

Whisk together all the ingredients in a small bowl. Taste and adjust the seasoning. Refrigerate in a covered container for up to 3 days.