Archive for June, 2010

Friends – heartfelt apologies for the long absence!  This spring has been incredibly busy for us and left little time for cooking and less for blogging.  Since I have been cooking more lately, I am going to try to get back into the habit of sharing recipes with you.  However I can’t promise pictures, since we’re moving to fast to get them before we eat!

This dish I want to share with you is the classic summer salad, the potato salad.  It’s not shockingly different from others you may have had, but it’s our favorite.  The unique thing about it is that it’s made the french way, which is to pour the olive oil and vinegar dressing over the hot potatoes and let them sit for a while to soak up the flavors.  Then it gets a final toss in the rest of the dressing with tons of fresh herbs.  It turns out to be the perfect combination of creamy, rich, tangy and super flavorful from the herbs.  It’s a gentle compliment to almost any summer meal.

I usually use small flavorful potatoes from the farmer’s market – either red or white but usually a combination of both.  In the summer these tend to be extra creamy!  Steam them as recommended or boil them and then cut them in quarters as soon as you can handle them.  I like to leave the skin on for more texture and color, but if it bothers you, you can peel them.  You’ll find the potatoes may fall apart a little when you’re tossing it all up but don’t worry, the little smooshy parts are just as good.  For the herb mixture, you can be flexible – use what you have around or whatever is your favorite.

Potato Salad with Herbed Vinaigrette

From Bistro Cooking by Patricia Wells 

2 pounds small new potatoes, scrubbed but not peeled

½ cup plus 2 Tbs olive oil

3 Tbs white wine or champagne vinegar

2 Tbs dry white wine

Salt and pepper

2 shallots, finely minced

Chopped fresh parsley

Snipped fresh chives

  1. Steam the potatoes, covered, in a vegetable steamer over simmering water until just tender, about 20-30 minutes depending on size of your potatoes
  2. Meanwhile, whisk together ½ cup olive oil, 2 Tbs of vinegar, the wine, 1 tsp of salt and ½ tsp pepper in a small bowl.
  3. Drain the potatoes; let cool briefly.  Cut into quarters or as small as you like.  Combine the potatoes with the oil and vinegar mixture; toss gently.  Set aside to allow the potatoes to absorb the dressing, about 20-30 minutes.
  4. Meanwhile, in a small bowl, make the final dressing.  Whisk together the remaining 2 Tbs olive oil, the remaining 1 Tbs vinegar, the parsley, shallots and chives to taste in a small bowl until thoroughly blended.
  5. Just before serving, toss the potatoes gently with the herbed dressing.  Taste and add more salt or pepper if desired.

Bon appetit!


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