| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Small boiling potatoes; (about 1 to 1 1/2 |
|
|
; inches in diameter) |
| 3 |
|
Garlic cloves; minced and mashed |
|
|
; to a paste with 1 |
|
|
; teaspoon salt |
| 3 1/2 |
tb |
Fresh lemon juice plus additional to |
|
|
; taste if desired |
| 1/3 |
c |
Mayonnaise |
| 1 |
tb |
Hot water |
| 1/4 |
c |
Chopped fresh chives |
INSTRUCTIONS
In a large saucepan combine potatoes with salted water to cover by 1 inch
and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool
until they can be handled.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3
1/2 tablespoons lemon juice, mayonnaise, and hot water.
Peel potatoes and cut in half. Add potatoes and chives to dressing and toss
well. Season salad with additional lemon juice and salt and pepper. Salad
may be made 1 day ahead and kept chilled, covered. Before serving, toss
salad with 1 to 2 tablespoons water to moisten dressing.
Serve salad at room temperature.
Serves 4 generously.
Gourmet August 1994
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