BAVARIAN POTATO SALAD

BAVARIAN POTATO SALAD

Ingredients:
10 medium red-skinned potatoes
1 bunch fresh chives, minced (about ¼ cup)
¼ cup apple cider vinegar
½ cup pure or light olive oil

Directions:
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Place the potatoes in a steamer, leaving the skins on. Steam over boiling water
until just fork tender. Check them at 20 minutes. Over-cooking the potatoes at this
step will require that you start over. They cannot be too soft.
2. When the potatoes yield slightly to the fork, turn off the heat. Remove the steamer
basket and allow to cool on a cutting board for 1 hour.
3. When cool, remove the skins and slice the potatoes into ¼-inch-thick slices. Some
will break which is okay.
4. Place the potatoes in a nonreactive bowl (ceramic is best) then add the chives,
vinegar, oil, salt and pepper. Toss well.
5. Let the potatoes marinate at room temperature for 1 hour (longer if you have time),
tossing every 30 minutes.
Chef’s Note: Omi uses a spice mix called Aromat, by Knorr. It is sold in a little
yellow spice container. It does add a special flavor but contains MSG, so I
prefer to omit it. She also uses corn oil in the recipe, but I replace it with light
olive oil.
MUSHROOM SAUTÉ
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES | READY IN: 15 MINUTES
Mushrooms can really bring a gourmet touch to foods they’re paired with. I often
hunt for mushrooms on my farm in late spring to make this dish. The finished
mushrooms are great on pasta, on pizza, in soups, or on grilled meat like steak and
chicken. As an option, two tablespoons of heavy cream can be added with the thyme
to create a delicious mouthfeel.
MAKES 4 SERVINGS