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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Heirloom Potato Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Heirloom Potato Salad Empty Heirloom Potato Salad

    Post by Lobo Mon 18 Jan 2016, 10:18 pm

    Heirloom Potato Salad Img70l
    Heirloom Potato Salad
    Heirloom Potato Salad Translucent
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Servings: 6
    Chef Michael Voltaggio offers a new take on potato salad: Fingerling potatoes are cooked on the grill using our specially designed steel grill sauté pan. Then they’re tossed with a yogurt-based dressing that’s enhanced with roasted garlic, sumac and fresh herbs. It’s the perfect side dish for Vadouvan Chicken Wings.






    • 28

    Ingredients:


    • 2 lb. mixed medium fingerling potatoes, halved lengthwise 
    • 2 Tbs. plus 2 tsp. vegetable oil 
    • 1 1/2 tsp. plus 1 Tbs. sea salt 
    • 2 heads garlic 
    • 1 1/4 cups Greek yogurt 
    • 2 celery stalks, cut into small dice 
    • 2 Tbs. thinly sliced fresh mint, plus more for garnish 
    • 1 Tbs. chopped fresh dill, plus more for garnish 
    • 1 Tbs. sumac, plus more for garnish 
    • 3 Tbs. olive oil 

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    Directions:

    Prepare a medium-hot fire in a grill. Place a steel grill sauté pan on the grill and preheat for 15 to 20 minutes.

    Meanwhile, in a large bowl, combine the potatoes, the 2 Tbs. vegetable oil and the 1 1/2 tsp. salt and stir to coat evenly. Place the garlic heads on a large piece of heavy-duty aluminum foil and pour 1 tsp. of the vegetable oil over each one. Enclose them completely in the foil.

    Place the foil-wrapped garlic at the edge of the grill. Place the potatoes in the sauté pan and cover with the lid. Cover the grill and cook, stirring the potatoes every 8 to 10 minutes, until golden brown and tender, 30 to 40 minutes total. Remove the potatoes and garlic from the grill and let cool.

    Put the yogurt in a large bowl and squeeze the pulp from the roasted garlic cloves into the bowl. Stir well with a whisk. Fold in the celery, the 2 Tbs. mint, the 1 Tbs. dill, the 1 Tbs. sumac, the 1 Tbs. salt and 2 Tbs. of the olive oil. Add the potatoes and gently fold together until well combined.

    Transfer the potato salad to a serving bowl, sprinkle with more mint, dill and sumac, and drizzle with the remaining 1 Tbs. olive oil. Serve immediately. Serves 4 to 6.

    Recipe by Chef Michael Voltaggio.
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