| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Small red boiling potatoes; scrubbed |
| 1/4 |
ts |
Dijon-style mustard |
| 1 |
tb |
White-wine vinegar |
| 1 1/2 |
ts |
Dry vermouth or dry white wine |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Minced fresh dill |
INSTRUCTIONS
Cut the potatoes lengthwise into fourths and in a steamer set over boiling
water steam them, covered, for 7 to 10 minutes, or until they are just
tender. In a bowl whisk together the mustard, the vinegar, the vermouth,
and salt to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Add the potatoes while they are still warm
to the dressing and toss them gently with the dressing, the dill, and
pepper to taste until they are coated well. Let the potato mixture stand,
tossing it occasionally, for 30 minutes and serve it at room temperature.
The potato mixture may be made 1 day in advance and kept covered and
chilled. Let the potato mixture return to room temperature before serving.
Serves 4.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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