WARM POTATO SALAD
Make and share this Warm Potato Salad recipe from Food.com.
Provided by Chuck Hughes
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook's Note:.
- You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
- Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
Nutrition Facts : Calories 442.9, Fat 32.4, SaturatedFat 3.7, Cholesterol 187.7, Sodium 173.7, Carbohydrate 29.1, Fiber 4.8, Sugar 3, Protein 10.2
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