Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lb Large boiling potatoes
thin skin -- unpeeled
10 Caraway seeds
1 Md Yellow onion -- chop fine
6 Tb Vegetable oil
1/4 C Red wine vinegar
1/4 C Beef broth
1 Tb Dijon mustard
1/2 T Salt
1/4 T Fresh ground pepper
PESTO:
16 Lg Fresh basil leaves -- spun dry
1/2 C Fresh parsley -- packed,
spun dry
1 Cl Garlic -- quartered
2 Tb Pine nuts -- toasted til gold
1 Tb Fresh grated parmesan cheese
1 Tb Balsamic vinegar
1/2 T Salt
1/3 C Olive oil, extra virgin
In a kettle 2/3rds full of boiling salted water cool potatoes with
caraway seeds for 45 minutes, or until tender. Make pesto whil potatoes
are boiling. Mix all pesto ingredients, except olive oil, in a food
processor until basil and parsley are chopped fine, scraping down sides.
With motor running add oil in a slow stream and process until pesto is
smooth. Drain potatoes, discarding caraway seeds; cool. When potatoes
are cool enough to handle, peel and cut into 1/4" slices, transferring
to a large heatproff bowl. In a small non-reactive saucepan bring to
a boil the remaining ingredients; pour over potatoes. Toss potatoes with
mixture and let stand 15 minutes. Drain potatoes in a colander,
discarding liquid, and return to bowl. Add pesto, tossing gently to
coat. SOURCE: Gourmet Magazine, November 1995.
