3 pounds small boiling potatoes - (abt 1 1/2")
2 1/2 tablespoons tarragon vinegar
= (or cider vinegar_
Flaked or fine sea salt
1 1/2 tablespoons extra-virgin olive oil
Directions: one line for each direction. When saved the lines will be numbered.
Cover potatoes with salted cold water by 1-inch in a 4-quart pot and simmer until just tender, about 10 minutes. (They will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water. While potatoes are still warm, gently toss with vinegar and salt. Cool potatoes to room temperature, stirring occasionally, and gently toss with oil.
This recipe yields 6 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9718) - from the TV FOOD NETWORK
