Potato salad with fines herbes+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | \"new\" red skinned potatoes |
| Salt | ||
| ¼ | cup | Finely chopped shallots |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Fresh chives |
| 3 | tablespoons | Parsley, finely chopped |
| 1 | tablespoon | Tarragon, chopped (if fresh) or 1 ts. dried |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Red wine or herb vinegar |
| 3 | tablespoons | Walnut oil or alt. might be peanut, vegetable or corn |
| Salt and freshly ground black pepper to taste | ||
Directions
For a real switch from what Grandma used to make (which was good in its own right), try this alternative potato salad.
1. Put the potaotes in a kettle and add cold water to cover and salt to taste. bring to the boil and cook until tender, 15 to 20 minutes.
Remove from the heat and drain. 2. As soon as the potatoes are cool enough to handle, peel them. Cut them into ¼" thick slices and put them in a mixing bowl.
3. Add the shallots, garlic, chives, parsley, tarragon, wine vinegar, oil, salt and pepper to taste. Toss well. Garnish with heart of Romaine lettuce or other greens.
NOTE: Walnut oil is available in specialty shops that deal in fine imported foods
Recipe came from The New York Times Cookbook by Craig Claiborne mm format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 10-01-95