Potatoes cook most evenly in a steamer basket, but if you don’t have one, fill a pot halfway with water and simmer potatoes.
Ingredients:
4 lbs. Yukon Gold potatoes (about 3 in. wide)
6 tbsp. extra-virgin olive oil
3 tbsp. vinegar
3/4 tsp. salt
1½ tbsp. chopped basil
1½ tbsp. chopped parsley
1 tbsp. minced chives
freshly ground black pepper
½ cup cooked bacon (optional)
Directions:
Pour about 1 in. water in to a large pot and set a steamer basket in bottom. Bring to a boil. Add potatoes, reduce heat and simmer, covered until tender when pierced, 25 to 30 minutes. Transfer potatoes to a colander in sink, rinse with cool water and let stand until cool enough to handle.
Peel potatoes and slice crosswise into ½ in. thick pieces. Put in a large serving bowl. I a small bowl whisk together oil, vinegar, salt and drizzle over warm potatoes. Sprinkle with basil, parsley, chives, pepper and additional to taste, mixing gently to coat. Make ahead up to 1 day. Chilled salad will become even more flavorful. Before serving, bring to room temperature, then stir.
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