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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Savory summer potato salad, tart and delicious. Keeps well on hot summer days. Ingredients:
9 medium idaho potatoes (about 3 lbs.) |
1/2 cup of extra light (not extra virgin) olive oil, mildest |
1/4 cup of tarragon vinegar (make your own or purchased) |
1/4 cup of warmed beef stock (i use canned) |
2 tsp of dijon mustard, just to help thicken the dressing |
1/3 cup or one bunch of green onion, tops and bottoms, minced |
3 tbsp of parsley, snipped, flat leaf |
2 tbsp of non-pareil capers, drained |
1/2 tsp of salt |
1 tsp of pepper |
1 tbsp of fresh tarragon leaves minced, or 1 tsp of dried crushed |
bibb lettuce leaves |
Directions:
1. Cook potatoes in salted water (start in cold for even cooking) for about 20 minutes until just tender. Drain Cool slightly.
2. Peel and slice potatoes.
3. Douse with a splash of tarragon vinegar/and or white vermouth while still warm. Allow to cool completely.
4. Mix the remaining vinegar, consomme, salt, pepper, mustard, herbs, and minced onions/capers. Whisk in the oil until the dressing is combined and thickened.
5. Pour over potatoes.
6. Toss and chill.
7. Serve in lettuce cups.
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