Blooming Hill Farm Potato Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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As prepared for the Just Foods gala, honoring Joan Gussow at Sotheby's on April 25, 2010. Ingredients:
1 lb. blooming hills farm fingerling potatoes, assorted varieties |
1/4 cup chopped kalamata olives |
2 tbsp. chopped herb mixture (chervil, flat leaf parsley, chives) |
1/4 cup roasted red peppers, diced |
1/8 cup extra virgin olive oil |
1/8 cup sherry vinegar |
salt and pepper to taste |
Directions:
1. In a large pot, bring heavily salted water to boil, add potatoes and reduce to a simmer. Cook until the potatoes are just tender when pierced with a knife. Drain the potatoes and let cool to room temperature.
2. Once cool, slice the potatoes into 1/4 inch rounds. In a large bowl, combine the olive oil, vinegar, herbs, olives and roasted red peppers. Toss in the sliced potatoes. Adjust the seasoning with salt, pepper and oil and vinegar as needed. Serve at room temperature.
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