Feeds:
Posts
Comments

Posts Tagged ‘German butterball’

by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

Read Full Post »