1/2 lb. white fingerling potatoes
1/2lb. red fingerling potatoes
2 tbsp. fresh lemon juice
½ tsp. salt
1 tbsp. olive oil
1 tsp. grated lemon rind
1 garlic clove, crushed and minced
1 tbsp. chopped fresh parsley
Steam potatoes, covered, 12 minutes or until tender. Cover and chill.
Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well
with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley.
Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.
Serve with Mignons
4 servings
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