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omnomnomPotato salad in any form is one of my favorite things. This version has a vinaigrette dressing.
Ingredients:
1 lb. small new potatoes, lightly boiled whole in their skins until just tender, and cooled
4 of the small Persian cucumbers--if you can't get them, use an English or hothouse cucumber
A small thinly sliced shallot, or 1-2 chopped scallions
Generous handful of chopped flat leaf parsley (Optional--I like the stems minced into the salad, too.)
Zest of one lemon
Dressing:
1 tsp. Dijon mustard
Juice of the lemon
Olive oil--extra virgin, if you've got it.
1 tsp. of dill (dried), or more if you have fresh dill
Fresh cracked black pepper
Salt to taste (I don't add any--the mustard and lemon juice together create a salty tang.)
(All quantities are approximate, and to taste.)
Quarter or halve the cooked potatoes. Trim the ends of the cucumbers, score the skins lengthwise with the tines of a fork, and slice into rounds. Toss with the sliced shallot or scallions, the parsley and the lemon zest.
Mix the mustard, dill, lemon juice, and seasonings. Drizzle in the olive oil while whisking to emulsify--after the dressing has doubled in volume, start tasting to see if it is the desired tartness, and add more oil as necessary. Some people like a 1 to 1 ratio of olive oil to lemon juice, and some like it closer to 2 to 1; I like a sharp dressing on this. When you've gotten the oil to lemon juice balance you like, taste to adjust the seasonings, if necessary. Toss enough of the dressing with the vegetables to coat them, and let it sit for a while before serving. (If you have leftover dressing, it's good on asparagus, or any green salad.)
The potato salad keeps well in the refrigerator for a couple of days, but it tastes best when it's not ice cold, so take it out and let it warm up for a while before serving.
Timewise, this is a quick dish--the potatoes take about 15-20 minutes to cook, and a while to cool, but they can be done in advance and refrigerated until you're ready to assemble.
Yields about four servings.
Ingredients:
1 lb. small new potatoes, lightly boiled whole in their skins until just tender, and cooled
4 of the small Persian cucumbers--if you can't get them, use an English or hothouse cucumber
A small thinly sliced shallot, or 1-2 chopped scallions
Generous handful of chopped flat leaf parsley (Optional--I like the stems minced into the salad, too.)
Zest of one lemon
Dressing:
1 tsp. Dijon mustard
Juice of the lemon
Olive oil--extra virgin, if you've got it.
1 tsp. of dill (dried), or more if you have fresh dill
Fresh cracked black pepper
Salt to taste (I don't add any--the mustard and lemon juice together create a salty tang.)
(All quantities are approximate, and to taste.)
Quarter or halve the cooked potatoes. Trim the ends of the cucumbers, score the skins lengthwise with the tines of a fork, and slice into rounds. Toss with the sliced shallot or scallions, the parsley and the lemon zest.
Mix the mustard, dill, lemon juice, and seasonings. Drizzle in the olive oil while whisking to emulsify--after the dressing has doubled in volume, start tasting to see if it is the desired tartness, and add more oil as necessary. Some people like a 1 to 1 ratio of olive oil to lemon juice, and some like it closer to 2 to 1; I like a sharp dressing on this. When you've gotten the oil to lemon juice balance you like, taste to adjust the seasonings, if necessary. Toss enough of the dressing with the vegetables to coat them, and let it sit for a while before serving. (If you have leftover dressing, it's good on asparagus, or any green salad.)
The potato salad keeps well in the refrigerator for a couple of days, but it tastes best when it's not ice cold, so take it out and let it warm up for a while before serving.
Timewise, this is a quick dish--the potatoes take about 15-20 minutes to cook, and a while to cool, but they can be done in advance and refrigerated until you're ready to assemble.
Yields about four servings.
no subject
on 2011-04-11 02:46 am (UTC)no subject
on 2011-04-11 05:51 am (UTC)