Garden Potato Salad
Recipe By :Martha Stewart
Serving Size : 12
3 pounds fingerling potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
2 tablespoons white wine vinegar
1 bunch asparagus -- ends trimmed
1 cup fresh peas -- shelled
1/2 cup fresh mint leaves -- plus sprigs for -- garnish
1/2 cup fresh basil leaves -- plus sprigs for -- garnish
3/4 cup mayonnaise
2 tablespoons lemon juice -- (1 lemon)
1/2 teaspoon freshly ground pepper
8 ounces sugar snap peas -- cut in half, with -- st
1 fennel bulb -- finely diced (10 -- ounces
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.
Fill a large bowl with ice and water. Fill a large straight-sided saute‚ pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.
Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.
Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"
NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.
Recipe By :Martha Stewart
Serving Size : 12
3 pounds fingerling potatoes
1 tablespoon coarse salt -- plus 2 teaspoons
2 tablespoons white wine vinegar
1 bunch asparagus -- ends trimmed
1 cup fresh peas -- shelled
1/2 cup fresh mint leaves -- plus sprigs for -- garnish
1/2 cup fresh basil leaves -- plus sprigs for -- garnish
3/4 cup mayonnaise
2 tablespoons lemon juice -- (1 lemon)
1/2 teaspoon freshly ground pepper
8 ounces sugar snap peas -- cut in half, with -- st
1 fennel bulb -- finely diced (10 -- ounces
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.
Fill a large bowl with ice and water. Fill a large straight-sided saute‚ pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.
Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.
Source: "Martha Stewart Living Television" S(Formatted by): "Lindell Martin on June 14, 2000" Copyright: "Martha Stewart"
NOTES : Warm weather invites picnics, and picnics call for fresh, portable fare. A classic accompaniment to this summer activity is creamy potato salad. Martha shares her recipe for a traditional version of potato salad, with some unusual variations, and shares some potato-salad tips.
No comments:
Post a Comment