posted by Mai 03-05-103 9:16 AM
Hot Potato Salad and Dill Butter
Dill Butter:
2 tablespoons dry white wine, stock or water
8 tablespoons unsalted butter, at room temperature
1 tablespoon fresh dill, chopped
salt and pepper to taste
Bring liquid to boil in a 1-1/2 to 2 quart saucepan, watching constantly. Reduce heat to low and add 2 tablespoons butter. Immediately start whisking and continue to whisk until butter has blended smoothly into liquid. Add remaining butter in 2 tablespoon pieces, whisking constantly after each addition until smooth. (Do not let mixture boil.) Remove from heat and add chopped dill. Season with salt and pepper to taste. Keep warm and reserve.
Potato Salad:
1 pound new potatoes, skin-on
4 tablespoons dill butter
1 tablespoon chopped capers
1 tablespoon chopped shallots
salt and pepper to taste
Boil potatoes in salted water until tender, about 15 to20 minutes. Peel potatoes and mash lightly with a fork. Toss potatoes with dill butter, chopped capers and chopped shallots. Season with salt and pepper to taste.
Spoon 1 tablespoon dill butter onto each of four plates. Mound potatoes in middle of dill butter.
Per serving: 434 calories, 25g protein, 107mg cholesterol, 21g carbohydrates, 253mg sodium, 27g total fat.