23 June 2010 – Tarragon potato salad; radicchio and prosciutto

This potato salad is supposed to be made with fingerling potatoes, but we had a nifty substitute this time.

I ran across these ridiculously cute little potatoes of mixed heritage that I bought on a whim for enormously too much money last week or so, and I decided I had better cook them up before they went bad. There were 108 of them. I counted as I checked each one for bad spots (two had tiny sprouts) and cleaned them up.

The potato salad is made by boiling the potatoes (these took about 10 minutes) in salted water, draining them, and tossing them, while still hot, with a mixture of vinegar (just used apple cider vinegar – works), chopped tarragon (lots), finely chopped shallot, and some salt and pepper (for 1 1/2 lb potatoes I put in 1/4 tsp salt – could have used a bit more). After they cool, you add a bit of mayonnaise. I added 3Tbsp, and I think it tasted fine, but would have looked prettier with a bit less. The recipe is from a special issue of Saveur from I think last summer called A Taste of Summer.

But D commented that it was pretty, so perhaps it was just the contrast between the before and after, for me.

The wine was a fairly moderately priced one – $7.99 – that D chose at the Bowl last week (always buy a case – 10% discount) and it turned out to be really nice with both the potato salad, which is kinda calm, and the radicchio (wrapped with prosciutto and grilled over medium heat), which is kinda sharp and strong. Good wine.

We had some local apricots to fill out the meal, and they were terrific!

This entry was posted in Meat as a flavoring, Salad-centered and tagged , , . Bookmark the permalink.

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