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New
Potato Salad with Marjoram Mayonnaise
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like the combination of Mediterranean style flavors in this
potato salad accented by the fragrances of a summer coastal
breeze brought forth in the fresh marjoram. Use "haricot vert"
tiny French beans if you can find them. |
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| 1
red bell pepper |
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Olive
oil |
| 1
lb. tiny red new potatoes, quartered |
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1
tsp. salt |
| 1
cup tiny green beans, stems trimmed |
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1
tbsp. capers |
| 2/3
cup Kalamata olives, pitted, roughly chopped |
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1
cup marjoram mayonnaise |
| 1
tbsp. fresh marjoram leaves |
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Salt
and fresh ground black pepper to taste |
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First,
roast the bell pepper.
Heat the broiler. Cut out the stem and core from the pepper
and scrape out the seeds. Cut the pepper in half and flatten
each half. Placethe halves on a rack over a cookie sheet and
place under the broiler. Sear the pepper until the skin is very
black. Remove the pepper from the oven and immediately place
in a paper bag to steam for about 5 minutes to loosen the skin.
Remove the black outer skin of the pepper. Place it in a bowl
and drizzle with olive oil. (The pepper may be kept in this
state, covered, in the refrigerator for up to 3 weeks.) When
you are ready to assemble the salad, chop the pepper.
For the potatoes, add 4 quarts of water to a heavy stockpot
and add the salt to the water. Heat the water to the boil and
add the quartered new potatoes. Boil until just tender but still
"al dente", about 8 minutes. Drain the potatoes in a colander,
then plunge them into an ice water bath to stop the cooking
process. Drain.
Add 2 quarts of water to a heavy stockpot and add the salt to
the water. Heat the water to the boil and add the beans. Boil
under just tender but still "al dente", about 2 minutes. Drain
the beans in a colander, then plunge them into an ice water
bath to stop the cooking process and retain a bright green color.
Drain.
In a large bowl, combine the potatoes, beans, capers, olives,
bell pepper and mayonnaise and toss to thoroughly combine. Add
the marjoram leaves, salt and pepper to taste and toss again.
Cover and refrigerate until ready to use. |
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