FINGERLING POTATO SALAD
©2016 Ph. Segura
Serves 4, with other salads
10-12 fingerling potatoes
1 medium zucchini, small dice
½ red bell pepper, small dice
Olive oil
1 corn on the cob
1+ tablespoon basil pesto,
made the usual way (basil, garlic, toasted pine nuts, olive oil)
juice of half a lime
1 teaspoon Sherry vinegar
sea salt
freshly ground black pepper
Set the oven for 350°F.
1 – Parboil potatoes whole
about 10 minutes. Drain and cool. Slice in half. Set aside.
2 – Place the potatoes, diced
zucchini, and diced red pepper on a sheet pan. Toss with about a tablespoon of
olive oil, sprinkle salt and black pepper. Place the pan in the middle shelf. Put
the whole corncob on a high rack to roast. Roast for 15-20 minutes until the
potatoes begin to brown. Take out and put into a bowl to cool. Remove the
kernels from the corncob and add them.
3 - Toss with a tablespoon, or
more but not much more, of the pesto, add the lime juice and sherry vinegar and
a pinch of sea salt. Toss well. Taste. According to your taste add more salt or pepper or lime juice or vinegar or olive oil. Refrigerate covered. Bring to room
temperature before serving.
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