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Recipe Detail Page
Warm Potato Salad
Holiday 2011
The trick with this recipe” says Craig, “is to toss the warm potatoes with chopped garlic and white wine vinegar first so that the potato will absorb the vinegar while evaporating excess moisture. I like to use small or waxy white-fleshed potatoes that hold their shape when cooked.”
1½ lbs (750 g) small red skinned potatoes
1 tbsp (15 mL) chopped garlic
1/4 cup (60 mL) white wine vinegar
2 tbsp (30 mL) orange butter (reserved from the Lobster Campagnolo)
1 tbsp (15 mL) extra virgin olive oil
Salt and freshly ground pepper
1/4 cup (60 mL) chopped fresh parsley
1 Place potatoes into cold water and bring to a boil. Boil about 8 to 10 minutes depending on size. Drain well and place back on turned off element to dry off.
2 Toss warm potatoes with garlic and vinegar. Add orange butter and olive oil and toss together. Season with salt and pepper to taste and garnish with parsley.
Serves 6
