Can you smell that nice, garlicky, white wine vinegar dressing?
Yes, those are anchovy filets; a subtle salty addition!
So these particular fingerling potatoes came in this bag...1.5lbs for around $5 I think.
So I threw them in water on the stove...
And brought them to boil.
Meanwhile I threw the beans and eggs into boiling water for several minutes...
And I strained them and ran cold water over them.
Drain the fingerling potatoes.
Try to peel the hard boiled eggs without destroying them.
So let's start the dressing with the Dijon mustard and chopped garlic.
Add in those salty anchovies!!! Mmmmm.
Mush it all up together....
And then add the white wine vinegar, canola oil and cracked black pepper down below...
So this is the fantastic smelling dressing that will get slathered on the potatoes, green beans and eggs.
Add those fingerling potatoes and the green beans into the dressing....
And those halved
hard boiled eggs...
get all that yummy dressing goodness covered on all the goods.
And plate up this warm, garlicky, yummy goodness!
And that hard boiled egg was fantastic!!!
The next day, I warmed some potato salad up in the microwave for lunch and I must tell you, the P-O-W factor was gone. Gone. Gone.
Just thought I should let you know.
Eat this potato salad warm the first night and you will LOVE it!
Cause I have no brain!
But aren't the colors pretty??!!
Okay, that's all I got for
OH crap! Here's the recipe...I almost forgot!
Warm Potato Salad
From the Food Network show Chuck’s Day Off
1 1/2 pounds fingerling potatoes
4 eggs, hardboiled and halved
2 canned anchovy fillets, minced
1 1/2 tablespoons grainy Dijon mustard
1 clove garlic, minced
1/4 cup white wine vinegar
1/2 cup canola oil
1/4 cup water
Pinch of coarse salt and freshly ground black pepper
1 cup baby green beans
Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
Peel the eggs and cut in half.
Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
This salad is also good served at room temperature.
Okay, catch ya'll soon!!
Where I will talk about a disgusting lentil and fennel cooking misadventure but on the other hand...oh my gosh!!!! Two different "barbeque" baby back rib recipes that were utterly out-of-this-world finger licking fantastic!!!
Be still my heart!!!
Talk at ya soon!