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Featured Cookbook
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About Potato Salads
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Julia Child's American-Style Potato Salad
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Jacques Pepin's French Potato Salad
Book Description
Julia and Jacques Cooking at Home is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way. What's most important here - and it shows up in the cookbook - is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from
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Julia and Jacques Cooking at Home
Authors: Julia Child and Jacques Pepin
Date: September 1999
ISBN: 0375404317
Publisher: Knopf
Hardcover
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Yield: About 6 cups, serving 4 to 6
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2 pounds fingerling potatoes or other small waxy potatoes
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1/2 cup or so extra-virgin olive oil
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1/2 cup 1/4-inch slices of scallion, green and white parts
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1/2 cup chopped onion
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3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
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1/3 cup white wine
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1 1/2 tablespoons Dijon-style mustard
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2 to 3 tablespoons chopped chives
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2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
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1 teaspoon kosher salt, plus more if needed
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1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
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For serving and garnishing:
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Large radicchio leaves, about 6, from the outside of the head
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1 or 2 hard-boiled eggs, coarsely chopped
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Chopped fresh parsley
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Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
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Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
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Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
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Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
More From This Book:
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About Potato Salads
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Julia Child's American-Style Potato Salad
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Jacques Pepin's French Potato Salad
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