For those of you who subscribe to Food Network Magazine, you know that each month there is a little pull-out recipe booklet of
50 Potato Salads, 50 Brownies, 50 Snacks... you get the idea.
The recipes are not involved and include good variety.
My friend called me the other day while grocery shopping to see if I wanted her to pick up a bag of fingerling potatoes that were on sale for a dollar.
You bet I did... and then I thought about this recipe I had recently read.
So tonight was to be a meat night and I decided to serve steak and asparagus with the potato salad.
You will need 2 pounds of FINGERLING POTATOES, halved and boiled.
1 c. chopped, mixed PARSLEY, CHIVES, TARRAGON, DILL (the recipe didn't call for dill but I added it)
1/2 c. chopped SHALLOTS
1/3 c. WHITE WINE
1/4 c. OLIVE OIL
2 Tbsp. WHITE WINE VINEGAR
2 Tbsp. DIJON MUSTARD
2 chopped SCALLIONS (I added this to the recipe)
SALT and PEPPER, to taste
Whisk together the above ingredients.
Toss with 2 pounds boiled and halved fingerling potatoes.
Allow to marinate in this dressing before serving so that the potatoes will absorb the flavors.