 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
It's summertime, and I'm on a potato salad kick. This one is courtesy of today's NY Times. Ingredients:
3 lbs red waxy potatoes |
1 1/2 teaspoons salt |
1 hard-boiled egg, peeled |
1 tablespoon white wine vinegar |
3 tablespoons sour cream |
3 tablespoons vegetable oil |
10 anchovies packed in oil, drained (from one 2-ounce can) |
6 scallions |
salt & freshly ground black pepper |
Directions:
1. Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
2. In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
3. Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
4. Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.
|
|