| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boiling potatoes; (preferably |
|
|
; yellow-fleshed), |
|
|
; quartered |
|
|
; lengthwise and cut |
|
|
; crosswise into |
|
|
; 3/4-inch pieces |
| 1 |
lb |
Sweet potatoes; quartered |
|
|
; lengthwise and cut |
|
|
; crosswise into |
|
|
; 3/4-inch pieces |
| 1 |
tb |
White-wine vinegar |
| 2 |
tb |
Dijon-style mustard |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Finely chopped onion |
| 1/4 |
c |
Finely chopped red bell pepper |
| 2 |
tb |
Finely chopped sweet gherkin |
INSTRUCTIONS
In a steamer set over boiling water arrange the boiling potatoes, top them
with the sweet potatoes, and steam the potatoes, covered, for 10 to 12
minutes, or until they are just tender. Transfer the potatoes to a bowl and
let them cool. In another bowl whisk together the vinegar, the mustard, and
salt and pepper to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Add the dressing to the potatoes with the
onion, the bell pepper, and the gherkin and combine the salad well.
Serves 6.
Gourmet July 1991
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