Tuesday, February 22, 2005

Jacques' French Potato Salad

from Julia & Jacques Cooking at Home

2 pounds small waxy potatoes (fingerling or new)
1/2 cup extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion (white and green parts)
1/2 cup finely chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 teaspoons)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons fresh tarragon or parsley
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshed cracked black pepper

For Serving and Garnishing:

large radicchio leaves, about 6 from outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
chopped fresh parsley

Scrib potatoes and put them, whole, in a saucepan with water to cover by 1/2-inch. Bring water to boil, reduce heat, and cook potatoes gently until just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. Scrape skin from potato as soon as they can be handled.

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

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

Serve potatoes warm (no colder than room temperature). Arrange large radicchio leaves, in a close circle on platter, and spoon potato salad inside leaves. Sprinkle with chopped eggs and parsley on top.

Serves 6

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