Directions:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
- Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin. Copyright © 1999 by Julia Child and Jacques Pepin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during WWII; afterwards she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bartholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963 Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966; subsequent public television shows were Julia Child & Company (1978), Julia Child & More Company (1980)both of which were accompanied by cookbooksand Dinner at Julia's (1983), followed by Cooking with Master Chefs (1993), In Julia's Kitchen with Master Chefs (1995), and her collaboration with Jacques Pépin, Julia and Jacques Cooking at Home (1999). The 40th anniversary edition of Mastering the Art of French Cooking, Volume 1 was published in 2001.Jacques Pépin, celebrated host of award-winning cooking shows on National Public Television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks, was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At thirteen years of age, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the famed Plaza Athenee. From 1956 to 1958, Mr. Pépinwas the personal chef to three French heads of state, including Charles de Gaulle. A former columnist for the New York Times, Mr. Pépin writes a quarterly column for Food & Wine. He also participates regularly in the magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America. Mr. Pépin is the recipient of two of the French government's highest honors: he is the Chevalier de L'Ordre des Arts et des Lettres (1997) and a Chevalier de L'Ordre du Merite Agricole (1992). He is also the Dean of Special Programs at The French Culinary Institute of Wine and Food, a member of the IACP, and is on the board of trustees of The James Beard Foundation. He and his wife, Gloria, live in Madison, Connecticut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.68 Kcal (1405 kJ) | ||
| Calories from fat | 187.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.83g | 32% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 10% | |
| Sodium | 416.7mg | 17% | |
| Potassium | 87.15mg | 2% | |
| Total Carbs | 29.31g | 10% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 5.85g | 12% | |
| Vitamin C | 37.2mg | 62% | |
| Iron | 1.7mg | 10% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150 Kcal (628 kJ) | ||
| Calories from fat | 83.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 32% | |
|---|---|---|---|
| Cholesterol | 13.89mg | 10% | |
| Sodium | 186.2mg | 17% | |
| Potassium | 38.94mg | 2% | |
| Total Carbs | 13.1g | 10% | |
| Sugars | 0.45g | 4% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 2.61g | 12% | |
| Vitamin C | 16.6mg | 62% | |
| Iron | 0.8mg | 10% | |
| Calcium | 10.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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