drug adverse effects

- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Fingerling Potato Salad with Sherry-Mustard Vinaigrette

Posted By elizabeth On June 27, 2010 @ 1:51 am In Shabbos Recipes | No Comments

1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
¼ cup canola oil
1 teaspoon chopped fresh Italian parsley
½ teaspoon chopped fresh tarragon
Fine sea salt
Freshly ground black pepper

2 cups coarse sea salt
2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
¼ cup Baco’s or imitation Bacon (crisped in oven for 10 minutes at 350 degrees)
2 small shallots, thinly sliced
2 hard-boiled eggs, peeled, chopped
2 green onions, thinly sliced

For Vinaigrette:
Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.

For Potatoes:
Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.

Peel potatoes; cut in half-length wise. Place warm potatoes in medium bowl. Add Baco’s, shallots, eggs, onions, and vinaigrette. Toss well and serve.

Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2010/06/fingerling-potato-salad-with-sherry-mustard-vinaigrette/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.