The new potatoes in the summer are so different to the ones we eat in the winter, so enjoy them now. They make a nice potato salad, but careful not to overcook or they will get mushy quickly.
- 1 LBS of new potatoes
- 1 cup of chopped green or yellow beans
- 1/4 cup chives
- 2 TBS fresh thyme
- 1 clove of garlic
- one egg yolk
- 1/2 TBS white vinegar
- 1 tsp of dijon mustard
- 1/2 teaspoon worcestershire sauce
- 1/2 cup sunflower oil
Bring a pot of water with the potatoes in it to a boil. When the potatoes are just soft enough to eat add the beans and cook for another five minutes. Drain and allow to cool. Combine the rest of the ingredients in a magic bullet or mini chopper. If you have a unit that allows you to slowly add the oil, do so, but if not, it'll be fine without. Not really trying to make mayonnaise, but just a good sauce for the potato salad. Combine sauce with the potatoes and beans and allow to completely chill in the fridge.
Little critic liked the beans, but choose to spit the potato on the floor. A sign of dislike I guess!
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