Guest guest Posted January 8, 2002 Report Share Posted January 8, 2002 New Potato Salad Serving Size : 8 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds small red, yellow, or blue potatoes -- scrubbed 4 peppercorns -- crushed 4 cups stock 1/4 cup cider vinegar 1 red bell pepper -- finely diced 1 green bell pepper -- finely diced 4 ounces peeled jícama -- finely diced 1/2 cup finely chopped scallions (white part only) 1 dried red chile pepper -- crushed Basil Vinaigrette 4 tablespoons cider vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 1/4 cup extra virgin olive oil 1/4 cup minced fresh basil 2 teaspoons celery seed Kosher salt & freshly ground black pepper -- to taste Diced fresh peeled tomato and avocado -- for garnish Carefully slice potatoes into thick slice, about ¼ to ½ inch thick. Put into a large bowl, sprinkle with ¼ cup cider vinegar, and cool. Then add the next five ingredients and toss well. To make the vinaigrette, combine ¼ cup vinegar and mustard in a small bowl, whisking well. Slowly beat in oils to form a thick emulsion. Add the basil and celery seed. Carefully combine the vinaigrette with the potatoes and vegetables. Toss and season with salt and pepper. This does best if it stands for a few hours. If you store it in the refrigerator, be sure to let it come to room temperature before serving. Divide among serving plates and garnish with tomatoes and avocado. Quote Link to comment Share on other sites More sharing options...
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