WARM POTATO AND FRISEE SALAD

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Warm Potato and Frisee Salad image

For a burst of color, play around with heirloom potato varieties, such as Russian Banana, Red Gold, and Purple Majesty.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Number Of Ingredients 8

8 baby Yukon Gold potatoes (10 ounces), halved
Coarse salt and freshly ground pepper
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1 head frisee, trimmed
4 fresh chives, cut into 1-inch pieces (2 tablespoons)

Steps:

  • Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain. Meanwhile, whisk togethervinegar, shallot, and mustard. Pour in oil in a slow, steadystream, whisking constantly until emulsified. Season withsalt and pepper.
  • Toss warm potatoes with three-quarters of the vinaigrette,and let stand for 30 minutes.
  • Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.

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