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Recipe from: The Clueless Vegetarian by Evelyn Raab
about 3 pounds large new potatoes
¼ cup olive oil
¼ cup vegetable broth
¼ cup white wine, or use more vegetable broth
2 tablespoons Dijon mustard
2 tablespoons cider vinegar, or white wine vinegar
2 tablespoons capers, optional
4 green onions, chopped
salt and pepper, to taste
Steam or boil the potatoes, without peeling them, until they are tender when poked with the point of a sharp knife. Drain and return to the pot, letting any excess water evaporate.
While the potatoes are boiling, whisk together the olive oil, vegetable broth, wine, mustard, vinegar, capers, and chopped green onions to make the dressing.
Cut the potatoes into fairly thick slices while still warm, the toss the warm potatoes gently with the dressing, be careful not to mush up the slices. Let stand for at least 1 hour before serving. Toss again just before serving.