Classic Kentucky Meals by Rona Roberts

Author:Rona Roberts
Language: eng
Format: epub
Publisher: Arcadia Publishing Inc.
Published: 2014-04-05T04:00:00+00:00

Scrub potatoes if leaving skins on; cover with cool water and add about another inch. Add 1 teaspoon salt. Cook over medium heat until just tender.

Drain. Let cool for a few minutes. Chop the potatoes coarsely while they are warm. Put them in a large work bowl and sprinkle immediately with wine. Set the slightly tipsy potatoes aside while you make the dressing.

Put the dressing ingredients in a blender: onion chunks, mustard, sweetener of choice (only if your mustard is not sweet), vinegar, remaining teaspoon salt and pepper. Pulse five or six times to soften and combine. Set the blender to medium speed, and run for one minute. Continue running at medium speed as you drizzle olive oil slowly through whatever little opening your blender offers in its lid. Once all the olive oil is added, turn the blender up to medium high for one minute to make a smooth, moderately thick dressing.

Add the toasted walnuts and celery to the salad, if using. Toss well.

Pour about half the dressing over the potatoes. Stir or lightly toss to coat each potato lightly. Taste and adjust seasonings. Add more dressing as needed to dress each potato piece lightly.

Add the herb seasonings of your choice. Refrigerate leftover dressing for up to a week. It makes a fine sandwich spread.

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