MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fingerling Potato Salad w/Chive Mayonnaise
Categories: Potatoes, Vegetables, Eggs, Herbs
Yield: 4 servings
1/2 c Oil
1 bn Chives; rough chopped
1 ts Dijon mustard
1/2 ts Salt; more to taste
1 Egg yolk; room temp
2 lb Small fingerling potatoes
1 lb Bunch asparagus; trimmed
2 tb Olive oil
Fresh ground black pepper
4 lg Hard-cooked eggs; in 1"
- pieces
1/4 c Loose-packed mint leaves;
- torn in small pieces, more
- leaves to garnish
For the chive mayonnaise: In a blender, puree the
vegetable oil and chives until smooth. Pour the oil
through a fine sieve set over a bowl and reserve the oil
and chive pulp in separate bowls. In a medium bowl,
whisk the mustard, 1/2 teaspoon salt and egg yolk until
smooth. Slowly drizzle the oil into the mustard,
whisking constantly, until emulsified. Stir the chive
pulp into the mayonnaise, and cover with plastic wrap.
In a medium saucepan, cover the potatoes with water and
season generously with salt. Bring to a boil over high
heat, then reduce the heat to medium and simmer until
the potatoes are tender, about 15 minutes. Drain the
potatoes and let cool slightly.
Heat the broiler and line a baking sheet with foil. Toss
the asparagus with olive oil, and season with salt and
pepper. Broil, tossing once halfway through cooking,
until crisp-tender, 4 to 5 minutes. Transfer to a rack
and let cool. Cut the asparagus into 2-inch lengths and
then transfer to a large bowl.
Halve the potatoes lengthwise, and then add to the bowl
along with the chive mayonnaise, chopped egg, and torn
mint. Season the salad with salt and pepper and toss
until combined. Transfer the salad to a serving platter
and garnish with more mint leaves.
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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