Last week we answered a request for French potato salad recipes, in which new potatoes are tossed with a vinaigrette rather than mayo-based dressing. This week, I've experimented with two more variations: a potato salad with sun-dried tomatoes and capers; another with green beans and pesto.
This week Nellie Klym is hoping Recipe Swappers might be able to help her with a dish she once tasted -- a creamy potato salad with gelatin in it. (Crack open those mid-century cookbooks!) And Holly Durawa is looking for a recipe for the cheese (or cheese and spinach) scones that used to be served at the Paddlewheel Restaurant at The Bay.
As a scone fan, I'd love to see other favourite scones recipes, from savoury to sweet. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to email@example.com, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave. Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Potato Salad with Sun-Dried Tomatoes and Capers
About 1.4 kg (3 lbs) small new red potatoes
125 ml (1/2 cup) oil-packed sun-dried tomatoes, slivered (oil reserved)
45 ml (3 tbsp) capers
125 ml (1/2 cup) white wine vinegar
60 ml (1/4 cup) olive oil
30 ml (2 tbsp) oil reserved from sun-dried tomatoes
15 ml (1 tbsp) Dijon mustard
Salt and pepper, to taste
In a large pot of cold, salted water, bring potatoes to a boil and cook until tender, about 10-15 minutes, depending on size. Drain, let stand until cool enough to handle, and then cut into 1.25-2 cm (1/2-3/4 inch) pieces. Place in a serving bowl and add tomatoes and capers. In a small bowl, whisk together vinegar, olive oil, tomato oil and mustard. Pour over potato mixture. Toss gently and season to taste with salt and pepper. Let sit for a few minutes so the flavours can blend, then serve warm or at room temperature. Serves 6-8.
Tester's notes: The intense flavours of capers and sun-dried tomatoes really complement the mild taste of new potatoes.
Potato Salad with Green Beans and Pesto
250 ml (1 cup) fresh basil leaves, packed
1 clove garlic
30 ml (2 tbsp) pine nuts
80 ml (1/3 cup) olive oil
60 ml (1/4 cup) freshly grated Parmesan
Salt and pepper, to taste
700 g (1 1/2 lbs) small new red or white potatoes
30 ml (2 tbsp) white wine vinegar
200 g (7 oz) green beans, trimmed and sliced into 2.5-cm (1-inch) pieces
Make pesto: Place basil, garlic and pine nuts in food processor and process until chopped. Add olive oil and blend until quite smooth. Stir in Parmesan and season to taste with salt and pepper.
In large pot of cold, salted water, bring potatoes to a boil and cook until tender, about 10-15 minutes, depending on size. Drain and let stand until cool enough to handle, then cut into 1.25- to 2-cm (1/2- to 3/4-inch) pieces and place in a serving bowl. Toss with vinegar. Meanwhile, in small pot, cook green beans until crisp-tender, about 3-4 minutes, drain and blanch immediately with cold water. Drain well and add to potatoes. Drizzle with pesto and toss gently. Serve warm or at room temperature. Serves 4. Recipe can be doubled.
Tester's notes: Pesto pairs really well with potatoes, and I also like the addition of green beans. You can double the pesto recipe and keep some on hand for pasta, pizza, sandwiches... anything, really. (Pesto keeps in an airtight container in the fridge for about a week.)