BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL POTATOES & GRAINS (RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY) QUINOA

DILLED FINGERLING POTATO SALAD

Ingredients:

1# fingerling potatoes, cooked, warm
4 TBS white wine vinegar
½ tsp sea salt
½ tsp ground pepper
1 TBS Dijon mustard
2 TBS shallots, minced
6 TBS EVOO
2 TBS parsley, minced
1 TBS dill, minced
3 TBS capers, drained

Method:

Slice potatoes in half and layer them in a large bowl, sprinkling them with ½ the vinegar and salt and pepper as you layer; let stand at room temperature. Meanwhile, whisk remaining vinegar, mustard, and shallots together in a small bowl; whisk in oil until you reach a slight emulsification; pour over potatoes and toss lightly to coat with remaining ingredients; refrigerate for service. At service, stir in parsley and dill; adjust seasonings.

TO RECIPES

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