Chef Jim Macari for Harmons
Serves 12
Ingredients:
- 2 lbs Fingerling Potatoes
- 3 Tablespoons Oil
- 1 Tablespoon Champagne Vinegar
- 1 ½ teaspoons Whole Grain Mustard
- 1 ½ teaspoons Lemon Zest
- ¼ Cup Extra Virgin Olive Oil
- To Taste Salt
- To Taste White Pepper
- ⅓ Cup Sweet Onion, Sm Diced
- ⅓ Cup Bacon, Cooked & Crumbled
- ⅓ Cup Smoked Green Olives, Quartered
- ¼ Cup Capers, Rinsed
- ½ Cup Celery, Sm Diced
- ¼ Cup Chervil, Rough Chopped
Instructions:
Preheat oven to 425F. Bring a pot of water to a boil and blanch the potatoes for 5-8 minutes, pull the potatoes out and strain. Transfer to a bowl and toss with a high heat oil, salt, and pepper to taste. Roast in the oven to get some color and finish the cooking process, about 15-20 minutes or until fork tender. Remove and cool. In a bowl whisk together the vinegar, mustard, zest, and extra virgin olive oil. Season with salt and pepper. In a large bowl, toss all of the ingredients together and serve!
