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June 2006
Recipe
Warm Herb Potato Salad
I make this salad all summer long,
varying the herb selection according to what is flourishing in the
garden. You may want to use pretty red-skinned potatoes, as they
are not peeled for serving—a firm, waxy variety is best.
Serves 4
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1½ lb/675 g small new potatoes
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1/3 cup/75 ml/2½ fl oz white wine
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1/3 cup/75 ml/2½ fl oz olive oil
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¼ cup/10 g/1/3 oz chopped fresh
chives
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¼ cup/10 g/1/3 oz chopped fresh
parsley
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¼ cup/10 g/1/3 oz chopped fresh
mint
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salt and pepper
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Put the potatoes, unpeeled, in cold
salted water and bring them to a boil. Simmer them 15-20
minutes, until tender when pierced with the point of a knife,
and drain them thoroughly.
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While still warm, halve or thickly
slice the potatoes into a bowl. Pour over the wine and toss
until it is absorbed. Pour over the olive oil, toss again, and
finally toss with the herbs. Try to do this tossing with a
flick of the bowl, as stirring with a spoon tends to break up
the potatoes. Taste the salad, adjust the seasoning and serve
while still warm.
Getting Ahead:
The salad can be tossed with
the wine and olive oil up to 8 hours ahead and kept at room
temperature. Add the herbs and mix gently just before serving.
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