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ISO: Meryl. I liked the Fingerling Potato and Prosciutto Salad you posted
Joined: Dec 11, 2005
Posted to Thread #5225 at 5:05 pm on Jan 7, 2007
I halved this recipe using larger than normal fingerling potatoes. I cooked them whole as I did with smaller ones a few weeks ago (skin on). I added a pinch of salt to the boiling water. While cooling on a plate I sliced them in halves or thirds, folded in the vinegar and chilled.
I mixed the other ingredients in a small bowl but found that after folding in the chilled potatoes, the mixture didn’t quite adhere to the taters, so I added a bit more of the crème fraîche - shame on me! As I’m writing this, I just realized I should have used kosher salt! Maybe that’s why the mixture didn’t stick as well as it should have? The salad was chilled for over an hour and I had some of it with a veal shoulder arm steak.
I think that the mixture, sans the potatoes, would also be a great topping for canapés.
Interestingly enough, I added a "black" fingerling potato to the boiling pot that I found in the basket along with the gold ones at the store. I just wanted to try it on it's own and found that it was deep purple inside! It was actually much richer than the gold. I wonder what recipes use these? I just googled and found it - see image link.
Thanks for the recipe Meryl!
Link: Fingerling Potato and Prosciutto Salad
Other messages in this thread:
- 5225. ISO: Meryl. I liked the Fingerling Potato and Prosciutto Salad you posted [LINK] [IMAGE] - Sandy_in_Philly - 5:05pm on 01/07/07 (1)
- I'm glad you liked it, Sandy! The canape idea sounds really good also. [NT] - Meryl - 7:21pm on 01/07/07