Post by kedigato on Mar 15, 2009 13:44:57 GMT
Ingredients:
Pot full of cold, salted water
2 1/2 pounds small, red potatoes
1/4 cup chicken stock
3 tablespoons champagne vinegar*
1 teaspoon brown mustard*
2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1/2 cup olive oil (Don't skimp on this. It should be good quality.)
1 clove garlic, minced
1/4 cup shallots, minced
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon finely chopped fresh tarragon
Directions:
Place the potatoes into a large pot of cold, salted water. Bring to the water to a boil and cook the potatoes for about 20 minutes. They should be firm, but cooked through.
Drain the potatoes and set aside to cool just enough that you can handle them. They should still be a little warm.
Cut the potatoes into bite-sizes pieces. Place in a bowl and add the chicken broth. Toss to coat and set aside. The warm potatoes will soak up the chicken broth, giving them extra flavor.
Whisk together the vinegar, mustard, ½ teaspoon of the salt, and a pinch of the black pepper.
Drizzle the olive oil into the vinegar mix, whisking continuously.
Toss the vinaigrette with the potatoes.
Fold in the garlic, shallots, dill, parsley, chives and tarragon.
Season with the remaining salt and pepper and serve.
from the P Allen Smith Newsletter
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* I guess you could substitute the Champagne Vinegar with a good light vinegar. Also, the Brown Mustard with a sweet and mild mustard.
