When the nights get a little nippy and I want something more substantial than romaine leaves with my favorite Caesar salad dressing, I make this simple, yet soul-satisfying, warm potato salad. It's great with a nice rosy steak or steamed lobster.
- 4 pound small red potatoes, scrubbed but not peeled
- 5 anchovy fillets, drained and minced
- 2 cloves garlic, minced
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons dried thyme
- 1 large egg yolk
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1/2 cup vegetable oil
- I cup olive oil
- 8 sun-dried tomatoes, packed in oil, drained and finely chopped
- Salt and freshly ground black pepper to taste
- 1 bunch parsley, stems discarded, leaves minced
- 1 cup freshly grated Parmesan cheese
1. Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the heat and simmer uncovered until fork-tender, about 25 minutes. Drain in a colander and let cool a few minutes.
2. While the potatoes are cooking, make the Caesar dressing. Place the anchovies, garlic, mustard, thyme, egg yolk, vinegar, and lemon juice in a food processor and process just to combine. With the machine running, pour the oils through the feed tube in a thin, steady stream to make a thick mayonnaise. Add the sun-dried tomatoes and pulse just to combine. Season the dressing to taste with salt and pepper.
3. Cut the warm potatoes into large uneven chunks. Toss with a generous amount of Caesar dressing to bind, then mix in the parsley and Parmesan. Serve at once or at room temperature.
Makes 10 to 12 servings
from Cold Weather Cooking