POTATOES CON BAGNA CAUDA VINAIGRETTE
See: On The Road Picnic Article for additional Recipes and Picnic Tips
Potatoes with Bagna Cauda Vinaigrette
Serves four
INGREDIENTS
• 1 lb. baby red bliss potatoes, pre-cooked
Vinaigrette
• 6 anchovy filets, packed in oil
• 2 garlic cloves
• 3 tbsp fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 tbsp salted capers, rinsed and soaked overnight
• 3 tbsp heavy cream
• freshly ground black pepper
Directions:
Potatoes:
Bring 1 lb. of potatoes in cold, salted water up to a boil. Reduce to a simmer. Cook until tender. Drain and chill. Once cold, quarter potatoes and store in refrigerator.
Vinaigrette:
In a food processor, combine anchovies, garlic and capers. Puree until smooth. Add lemon juice and oil. Process until smooth. Pour in the cream and process until smooth. Season with freshly ground black pepper.
Assembly:
Toss quartered, chilled potatoes with the vinaigrette and serve.
“On the Road” picnic menu from renowned chef Michael White, The James Beard Foundation & Mercedes-Benz features the following items:
Article and recipes courtesy of Mercedes-Benz USA.
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