posted by Sally OH 07-10-99 10:31 AM
Sliced Red Skins Vinaigrette
From Bon Appetit, October 1982, page 18.
2 lb. small red skin potatoes
1/2 cup fresh parsley
1/4 cup fresh snipped chives
3/4 cup safflower oil
1 1/4 cup red wine vinegar
2 tsp. dry mustard
1 tsp. salt
freshly ground pepper
Put potatoes in a large pan and add water to cover. Bring to a simmer over med-high heat.
Reduce heat and cook until pierced through with a fork (10-15 minutes).
Drain and cool with cold water.
In food processor with steel knife, combine parsley and chives to mince.
Add oil, vinegar and seasonings and blend 3 seconds.
Leave vinaigrette in work bowl, change blades.
In food processor with medium slicer, slice potatoes (light pressure) into vinaigrette (oil blades if
potatoes stick).
Invert mix into serving bowl. Toss gently. Serve at room temperature.
Serves 8.