| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | French, Potatoes, Salads | 4 | Servings | |
INGREDIENTS
| 2 | lb | Yukon Gold Potatoes; scrubbed, not peeled |
| 3 2/3 | c | Dry white wine |
| Salt; to taste | ||
| White pepper to taste; freshly ground | ||
| 1/2 | c | Extra-virgin olive oil |
| 1 | tb | Shallots; minced |
| 2/3 | c | Scallions; chopped |
INSTRUCTIONS
Boil the whole unpeeled potatoes in generously salted water until fork tender, 20-30 minutes, depending on size. As soon as you can handle the potatoes, but while they're still warm, slice them just under 1/2 inch thick with a very sharp knife. In a small saucepan over medium heat, boil the wine until it's reduced by half. Sprinkle the salt, pepper, and hot reduced wine over the warm potatoes; toss gently. Add the olive oil, tossing just until combined, and then add the shallots and scallions. Taste and adjust the seasonings. Serve at room temperature. VARIATIONS Follow the basic recipe above - just omit the scallions - and substitute one of the following combinations. Chopped tomato, diced crisp bacon, and hard cooked egg. Chopped anchovies and sliced roasted red peppers. Chopped olives, minced garlic, and cubed chicken or turkey. Paprika, capers, and smoked salmon (To avoid cooking the salmon, don't add it until the salmon is at room temperature). Contributor: Fine Cooking Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on May 27, 1998
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