Aug 6, 2009 6:54 am US/Pacific
Country Potato Salad Vinaigrette
Country Potato Salad Vinaigrette
"A Julia inspired recipe" by Chef Carolyn Kumpe
Ingredients: 2 pounds butterball or other small waxy potatoes like fingerling or ruby crescent
1/4 cup dry Rosé or dry white wine
½ lemon,juiced
2 tablespoons champagne vinegar
2 to 3 tablespoons Dijon-style mustard
2 to 3 cloves garlic, minced
1/2 cup extra-virgin olive oil plus a little more if desired
3 tablespoon chives, chopped
¼ cup fresh basil, roughly chopped or torn
2 tablespoon Italian parsley roughly chopped
Optional: 2 tablespoons fresh tarragon or chervil, roughly chopped
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly cracked black pepper (coarse), plus more to taste
Scrub the potatoes, rinsing them under cool water. Set the whole potatoes in a steamer and cook. While the potatoes are steaming, prepare the vinaigrette. In a small bowl, whisk 2 tablespoons of the wine, lemon juice, champagne vinegar, garlic, sea salt & freshly ground black pepper & olive oil. Set aside. Cook the potatoes just until they are just tender and can be pierced with a sharp knife. Remove from the steamer, placing them on to a baking sheet or cutting board to cool slightly. While the potatoes are still warm, slice them into coins about ½" thick. Place the sliced potatoes into a large bowl. Toss them with the remaining wine and a little sea salt & freshly ground black pepper. Pour the vinaigrette over the potatoes and add the freshly chopped herbs. Gently fold the ingredients, mixing well but not crushing the potatoes. Taste the salad and adjust the seasonings to your palate.
Serve warm or room temperature.
Serve with Roasted or Grilled Chicken, Pork, Salmon or Mild Fennel Sausage Bon Appétit!
Optional ingredients:
½ cup finely chopped celery
1 shallot, minced
East Bay Restaurant Supply
Cooking Classes
522 No. 12th Street
Sacramento
916.440.0623
http://www.eastbayrestaurantsupply.com/
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