| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes; (about 7) |
| 2 |
|
Red Delicious apples; (about 3/4 pound) |
| 1 |
|
Rib celery; sliced thin |
| 1 |
|
Scallion; sliced thin |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Dijon-style mustard; or to taste |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Fresh parsley leaves |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, cut into
1/2-inch dice, covered, for 7 to 10 minutes, or until they are
tender, and let them cool. In a large bowl combine the apples, cut
into 1.2-inch dice, with the potatoes, the celery, and the scallion.
In a small bowl whisk together the lemon juice, the mustard, the
sugar, the parsley, the cream, the salt, and freshly ground black
pepper to taste. Pour the dressing over the potato mixture and toss
the salad gently but thoroughly.
Serves 4.
Gourmet February 1990
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