Warm Potato Salad
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
680 g
Potatoes (fingerling)1
Salt1.5 tbsps
Dijon Mustard (grainy)1 clove
Garlic (minced)1 cup
White Wine Vinegar1 cup
Canola Oil1 cup
WaterDirections:
1
Put the fingerling potatoes in a saucepot with enough water to cover
2
Bring to a boil, and add salt, and simmer, until just fork-tender
3
Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans
4
Just watch the time
5
While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that
6
Begin with mashing the anchovy fillets into the mustard and garlic
7
Add the vinegar, and slowly whisk in the oil
8
If too thick, add a little water
9
Season with salt and pepper
10
Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath
11
Drain the beans on a towel
12
Peel the eggs and cut in half
13
Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing
14
Add the beans and eggs
15
Gently fold all together, and serve warm in shallow white plate or bowls
16
This salad is also good served at room temperature