December 31, 1999
Food Service Search Staff
INGREDIENTS:7 lbs. of small new potatoes, 1 ½ in. diameter
2 Tbsp. salt
3/4 cup sherry vinegar
¼ cup lemon juice
1 ½ cups extra-virgin olive oil
4 tsp. salt
1 ½ tsp. pepper
1 ½ tsp. crushed red pepper
9 oz. whole natural almonds, toasted
8 oz. green onions, chopped
2 oz. small capers, drained
1 oz. basil leaves, chiffonade
1 oz. mint leaves, chiffonade
salt and pepper as needed DIRECTIONS:In a large pot, cover potatoes with water. Add salt. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until tender. Drain.
Prepare sherry vinaigrette: In a bowl, combine vinegar and lemon juice. Slowly whisk in olive oil. Season with salt, pepper and red pepper to taste. Makes about 2 ¼ cups.
While potatoes are still warm, cut each potato lengthwise into four wedges. Coarsely chop almonds. In a bowl, combine potatoes, almonds, green onions, capers, basil and mint. Pour sherry vinaigrette over potato mixture; toss lightly to coat. Season with salt and pepper to taste. Cool. Serve with grilled meat or fish or other simple entree. SERVINGS:24 one-cup servings From:Matthew Kenney, Mat-thew’s, NYC. PHOTO CREDIT:Photo Credit:
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