posted by lj 07-23-98 10:52 AM
Garden Herb New Potato Salad
"Pamela Morgan's Flavores"
3 pounds small red skinned new potatoes, scrubbed and trimmed
1/4 cup apple cider vinegar
1/4 cup cold-pressed extra-virgin olive oil
1 1/2 tsp. salt
freshly ground black pepper
1 cup finely chopped celery
1 cup thinly sliced green onion
1/4 cup chopped drained cornichons(French gherkin pickles)
1/4 cup finely chopped fresh dillweed
2 TBS. finely chopped fresh tarragon
2 TBS finely chopped fresh chives
2 TBS. finely chopped flat leaf parsley
Set a steamer basket in a pot and add about 1 inch water. Set the pot over medium heat and bring to a simmer.
Halve the smaller potaotes; quarter the large ones. Add the potatoes to the steamer basket, cover the pot and cook
just until tender, about 15 minutes.
Transfer the potatoes to a large bowl.
While they are still hot, drizzle them with the vinegar and the oil. Add the salt
and a generour grinding of pepper; toss gently.
Add the celery, green onion, cornichons, dill, tarragon, chives and parsley; toss again.
Salad is best when served still slightly warm, but it can be cooled and refrigerated overnight if neccessary. Return to room temperature before serving.