Subj : St. Pepin 02
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 01:28:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jacques' French Potato Salad
 Categories: Potatoes, Vegetables, Wine, Herbs
      Yield: 5 Servings

      2 lb Fingerling potatoes
    1/2 c  Extra-virgin olive oil
    1/2 c  Scallion; in 1/4" slices
    1/2 c  Chopped onion
      3 cl Garlic; mashed, coarse
           - chopped (1 1/2 tsp)
    1/3 c  White wine
  1 1/2 tb Dijon-style mustard
      2 tb To 3 tb chopped chives
      2 tb (or more) coarse chopped
           - fresh green or purple
           - basil, fresh tarragon,
           - or parsley
      1 ts Kosher salt; more if needed
    1/2 ts Freshly cracked black
           Pepper; more if needed

MMMMM-------------------FOR SERVING/GARNISHING------------------------
      6 lg Radicchio leaves; from the
           - outside of the head
      2    Hard-boiled eggs; coarse
           - chopped
           Chopped fresh parsley

  Scrub the potatoes and put them, whole, in a saucepan
  with water to cover by 1/2 inch. Bring the water to a
  boil, reduce the heat, and cook the potatoes gently
  until they are just tender and can be pierced with a
  sharp knife. Drain immediately and let cool slightly.
  (Scrape the skin from the cooked potatoes, if you want,
  as soon as they can be handled. For a decorative look
  with fingerlings, scrape off only a band of skin, about
  1/2" thick, all around the long sides of the potato.)

  Heat 2 tablespoons of the olive oil in a small saute
  pan. When hot, add the scallions and the onion, toss to
  coat well, and cook for about a minute over medium-high
  heat. Add the garlic, toss to mix, and cook for just a
  few moments, then remove the pan from the heat.

  Slice the potatoes while still warm, cutting them
  crosswise into 1/2" sections. Put the pieces in a
  large mixing bowl, pour the wine and 3 or 4 tablespoons
  of olive oil over them, and toss gently to distribute.
  Add the warm vegetables from the pan, mustard, chives,
  chopped herbs, salt, and pepper, and gently fold all
  together, mixing well but not crushing the potatoes.
  Taste the salad and add more seasonings as you like.

  Serve the potatoes warm (no colder than room temp).
  Arrange the large radicchio leaves, if you have them, in
  a close circle on the serving platter, with their curved
  insides up, to form a rough bowl. Spoon the potato salad
  inside the leaves, sprinkle chopped egg around the
  edges, and parsley over the top.

  Recipe courtesy of Jacques Pepin and Julia Child

  RECIPE FROM: https://www.thedailymeal.com

  Uncle Dirty Dave's Archives

MMMMM

.... We didn't send the Best and Brightest to D.C.

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