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Subject:   Re: Tater Salad
Handle:   Cooking with Amy
Date Posted:   Jul 10, 05 - 1:44 PM
Email:   cookingwithamyblog@yahoo.com
Website:   http://www.cookingwithamy.blogspot.com
Message:   I have a recipe I made for my birthday picnic last year and it was a big hit. Very unusual to boot:

Fresh Herb Potato Salad
Serves 4-6

1 lb red potatoes

Vinaigrette:
1/4 c olive oil
2 T Champagne vinegar
1 T lemon juice
1-2 T chopped shallots
Salt & pepper to taste

Handful of fresh mint
Handful of fresh dandelion greens

Boil a big pot of water with a good couple teaspoons of salt (the water should taste like sea water) Cut the larger potatoes into pieces or halves as close as possible to the same size as the smaller red potatoes and add them to the water when it boils. Cook the potatoes until they just fall off the blade of a knife when you pierce them. You don't want them too mushy or too firm. (I find it takes about 15 minutes or so, but it will depend on how many you cook and how large they are) When cooked through, drain them and when cool enough to handle cut into chunks. You can peel them if you wish.

Whisk together the ingredients for the vinaigrette and pour over the potatoes while still warm. Season with salt and pepper once the salad has cooled slightly, then refrigerate. Right before serving, roughly chop the mint and dandelion greens and toss lightly or layer with the potatoes. Serve at room temperature.
Replies:    
Re: Re: Tater Salad by Dr. Biggles · Jul 12, 05 - 2:36 PM
Re: Re: Tater Salad by Fatemeh · Jul 12, 05 - 8:09 PM


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