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    Potato Salad With Seed Vinaigrette


    Source of Recipe


    Internet

    List of Ingredients




    SEED VINAIGRETTE
    1 ts Mustard Seed
    1 ts Cumin Seed
    1 ts Fennel Seed
    2 tb Olive Oil
    1/3 c Cider Vinegar
    1/2 ts Coarsely Ground Pepper
    1 cl Minced Garlic

    POTATO SALAD
    5 lg Red Potatoes
    1 c Thinly Sliced Celery
    1/2 c Thinly Sliced Green Onions
    1 sm Red Pepper, finely chopped
    Salt

    Recipe



    Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed,
    cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5
    minutes), shaking pan often. Using back of a heavy spoon, coarsely crush
    seeds. Remove from heat and mix in oil, vinegar, pepper, and garlic. Set
    aside.

    Prepare Potato Salad: Place unpeeled potatoes in a 5 to 6 quart pan and
    add enough water to cover. Bring to a boil over high heat. Reduce heat,
    partially cover, and boil gently until potatoes are tender when pierced
    (25 to 30 minutes). Drain, immerse in cold water until cool, and drain
    again. Cut into 3/4 inch cubes.

    In a large bowl, gently mix potatoes, celery, onions, pepper, and seed
    vinaigrette. Season to taste with salt. If made ahead, cover and
    refrigerate for up to a day. Serve cold or at room temperature.


 

 

 


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