Sunday Lunch

Sunday’s lunch comes to our readership courtesy of aunt Kim, who kindly hosted the extended family for a reunion lunch. She made (and Vic photographed) a phenomenal nicoise platter. It was delicious. Even the family food baby (grown adult) ate it (at least, I think he did. He might have pretended.)

I’d share the whole recipe, but that’s a significant amount of typing (copying/pasting) and you can find it on the internets.  However! We will focus on the potatoes, which were remarkable. I am uninterested in eating any other potatoes from now on. They were prepared as follows (adapted from Ina Garten)

Suggested ingredients:

  • 1 pound small white boiling potatoes
  • 1 pound small red boiling potatoes
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard.
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienned fresh basil leaves

Cook the potatoes in boiling water for an amount of time between 20 and 30 minutes, until you consider them “cooked through.” Drain in colander and place a dish towel over the colander so the potatoes steam for about 10 minutes. Cut them in half pieces (or quarters, if you feel inclined), place in bowl, toss with wine and stock. To make the dressing, combine vinegar, mustard, 1/2 t salt, 1/4 t pepper and then whisk in oil, or shake it in a jar, so that you produce a dressing. Then add scallions, dill, parsley and remaining salt and pepper. Good work! Your potatoes will be deeelicious.

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2 responses to “Sunday Lunch

  1. That is one gorgeous platter. And those potatoes sound seriously all-star amazing. I’m pretty sure I could just eat a plate of those and be so happy.

  2. What a lovely recipe and your photos are stunning! I thought I was an old hand at Nicoise salad, which I adore, but the use of white wine, Champagne vinegar, and dill here is new to me and sounds simply delicious.

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