My colleague Natalya turned me onto Chuck Hughes (from the show Chuck's Day Off) this past week. How could I have not noticed this hottie before on the Food channel, which I watch religiously?? And even better, he's Canadian, from Montreal, where he's the chef and owner of Garde-Manger.
This week, I made a warm potato salad I saw him make on TV. Delectable. I'm not so crazy about cold, mayonaisse-y potato salads so I knew this was the one for me. I didn't have any white wine vinegar so I subbed in apple cider vinegar (tasted great) , and used the green beans from my CSA box. Thank goodness I have leftovers in the fridge because I'm starving right now!
Ingredients
Warm Potato Salad:
- 1 1/2 lb. fingerling potatoes
- 4 eggs, hardboiled and halved
- 2 tinned anchovies, minced
- 1 1/2 tbsp grainy Dijon mustard
- 1 garlic clove, minced
- 1/4 cup white wine vinegar
- 1/2 cup canola oil
- Handful of baby green beans
- 1/4 cup water
- Pinch of coarse salt and grinding of crack black pepper
Directions:
Warm Potato Salad:
- Wash and place fingerling potatoes into a pot of water. Bring to a boil, add salt and simmer till just fork tender. You can use the same pot for boiling eggs. Just watch the time.
- While potatoes are cooking, make dressing in your serving bowl or if you have a mortar and pestle, use that. Begin with mashing the anchovy into the mustard and garlic. Add vinegar and slowly whisk in the oil. If too thick, water down a bit with water.
- Blanch beans, drain and chill down with cold water bath. Drain on a towel.
- Peel eggs. And cut in half.
- Drain potatoes and while still warm, drop into bowl with dressing.
- Add beans and eggs.
- Fold all gently together and serve warm in shallow white plate/bowls
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