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1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 Tbls good dry white wine
2 Tbls Chicken Stock
3 Tbls Champagne VInegar
1/2 Tsp Dijon Mustard
2 Tsp kosher salt
3/4 Tsp Freshly ground black pepper
10 Tbls good olive oil
1/4 cub ninced scallions
2 Tbls minced fresh dill
2 Tbls minced flat-leaf parsley
2 Tbls chiffonade of fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until they are just cooked through (don't over cook or you have an ugly salad). Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half or quarters depending on size and place in a medium bowl. Toss gently with the wine and chicken stock. ALlow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 tsp salt and 1/3 tsp pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to teh potates. Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper and toss. Serve warm or at room teperature.
I also added green beans, cherry tomatoes and capers to this to have more of a salad rather than a starch. It tasted great.
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Posted by lemcallister on 2008-06-26 16:47:32 | Rating: | Views: 24
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