© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The New York Times, 26 Dec 2007
Servings: 4 to 6
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
½ teaspoon Dijon mustard
¾ teaspoon freshly ground black pepper
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat leaf parsley
2 tablespoons chiffonade of fresh basil leaves.
Fill a large pot three-quarters full of water and add 1 tablespoon salt. Bring to a boil. Add white potatoes and red potatoes and boil until they are just cooked through, 20 to 30 minutes. Drain in a colander and place a towel over potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (or quarters, if potatoes are large) and place in a medium bowl. Add wine and chicken stock, and toss gently. Keep warm and allow to rest for 10 minutes.
. In a small bowl, combine vinegar, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Slowly drizzle in the olive oil while whisking vigorously to make an emulsion.
Add about half the vinaigrette to warm potatoes. As potatoes absorb vinaigrette, add more to taste. Add scallions, dill, parsley, basil, 1 ½ teaspoons salt and remaining ½ teaspoon pepper. Toss gently to mix. Serve warm or at room temperature.