"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Potato Salad, by Sarah Duncan, is from Duncan Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c. chicken broth 1/4 c. white wine 1/4 c. olive oil 2 green onions, chopped 2 T. Dijon mustard 2 T. white wine or champagne vinegar 2 T. drained capers (ratios can be adjusted to taste or quantity)
3 1/4 lbs. red-skinned potatoes
Whisk dressing to blend and season with salt and pepper. Boil potatoes until tender, drain, and return to pot. Keep over low heat until remaining liquid evaporates.
Cut potatoes into 1/3" slices and toss with dressing. Let stand at room temperature to soak, then toss again and serve.
Adapted from Bon Appetit for French-themed book club meeting.
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