Two-Potato Salad
 
makes 12 (1/2-cup) servings. 
 
1 lb.  3/4-inch diced boiling potatoes, preferably yellow-fleshed (peeled)
1   1b 3/4-inch diced sweet potatoes (peeled)
1/4 cup  dijon mustard
3 Tbsp  white wine vinegar
1/4 cup  extra virgin olive oil
2/3 cup  minced shallots
1 Tbsp  minced fresh rosemary leaves
1 Tbsp  minced fresh thyme leaves
4 cup  loosely-packed washed spinach leaves torn into bite-size pieces*
  salt and freshly ground black pepper to taste
 
place boiling potatoes and sweet potatoes in separate pots with enough 
cold water to cover. cover with tight-fitting lid and bring to boil. 
reduce heat to simmer and cook until just barely tender. (potatoes will 
continue cooking after removed from pot.) meanwhile, make dressing by 
mixing mustard and vinegar in bowl, and gradually whisking in oil until 
smooth and well combined. mix in shallots and herbs. season to taste with 
salt and pepper, as desired. when potatoes are not quite completely tender 
when pierced with a fork, drain and transfer to large bowl. mix in half 
the dressing (about 1/4 cup) and set aside to allow potatoes to absorb 
flavors while cooling. when potatoes are cool, lightly mix in spinach and 
remaining dressing. adjust seasoning with additional salt and pepper, as 
desired. *baby spinach leaves can be used as is. 
 
recipe page newsletter 
 
 
-- 
(ID: 5564) Mirror: rec.food.recipes: Mon, Oct 25, 2004


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