melissa-dallas
Well-known member
Someone posted this on Epi-no attribute to where the recipe came from. I used quartered and steamed red potatoes. Some small boilers that would absorb the dressing better might be good. Else, I might try doing the dressing in a blender to emulsify and thicken it a little. I also pictured tossing in some slices of grilled german sausages along with the potatoes. I didn't have capers so left them out.
1/4 c. low-salt chicken broth
1/4c. dry white wine
1/4 c. olive oil
4 green onions, chopped
2 T. Dijon mustard (I like whole grain)
2 T. white wine vinegar
2 T. drained capers
3 lb. fingerling potatoes (about)
Whisk first 7 ingredients in large bowl to blend. Season to taste w/ salt and pepper.
Cook potatoes in a large pot of boiling water until just tender- 30-35 min. Drain. Return potatoes to pot and place pot over low heat til the liquid from them has evaporated- about 2 minutes.
Cut warm potatoes into halves or thirds, if they are larger. Add to dressing and toss gently to coat. Let stand at room temp for about 1 hour and toss again right before serving. Be sure to toss the potatoes in the dressing while they are still warm- they will absorb the dressing better.
1/4 c. low-salt chicken broth
1/4c. dry white wine
1/4 c. olive oil
4 green onions, chopped
2 T. Dijon mustard (I like whole grain)
2 T. white wine vinegar
2 T. drained capers
3 lb. fingerling potatoes (about)
Whisk first 7 ingredients in large bowl to blend. Season to taste w/ salt and pepper.
Cook potatoes in a large pot of boiling water until just tender- 30-35 min. Drain. Return potatoes to pot and place pot over low heat til the liquid from them has evaporated- about 2 minutes.
Cut warm potatoes into halves or thirds, if they are larger. Add to dressing and toss gently to coat. Let stand at room temp for about 1 hour and toss again right before serving. Be sure to toss the potatoes in the dressing while they are still warm- they will absorb the dressing better.