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the goods 1.5 lb potatoes (yukon gold is great ) 1.5 lb baby carrots fresh dill very good olive oil dijon mustard 1 clove garlic salt pepper dry white wine (crisp, like a sauvignon blanc) white vinegar 1 lemon sugar (to taste)
time: 15minutes active, 25 minutes cooking you will need:
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baby carrot and potato salad This salad is inspired by two of my favourite women; Julia Child and Bea Goldman. Julia's potato and oil salad and Bea's wonderful skill at salad dressings of all kinds collided when I made this salad. Get the best ingredients that you can find. I got my spuds and baby carrots at the local farmer's market. I got the best, grassiest olive oil that Paso Robles could afford me. And I used white Balsamic vinegar. Put a large pot of water on a high heat and place the spuds in it. Cover and bring to the boil. Add a 2 tspns salt to the water. Trim and peel the carrots. If you can, toss them into a steamer and just pop them over the potatoes when they reach a boil. Make the vinaigrette by crushing a clove of garlic and putting it into a measuring jug. Add 1 tspn of salt and use a wooden spoon to crush the salt and garlic together. Add 1 tspn of dijon mustard, a few grinds of black pepper and the juice of 1 lemon. Pour in enough vinegar to make a total of 2 fl oz.. Add 2 tblspns of chopped fresh dill. Pour in enough oil to bring the total to 1 cup. Whisk or pour everything into a jam jar and shake vigorously. Taste. You might want to add more vinegar or a little sugar, or more dill, or more mustard...you decide. Remove the carrots after 5 minutes of steaming, run them under cold water. They should be tender but firm (like a good parent). Cook the potatoes until they are tender and cooked but no more. Put the carrots into a serving bowl and douse with a little white wine. Slice the potatoes whilst still hot. Slice 1/4 inch thick. Handle these delicately as you don't want them breaking. Douse with more white wine. Give the carrots and potatoes a moment to absorb any wine and then drain the excess. Pour the vinaigrette over the vegatables and adorn with fetching sprigs of dill. Serve hot, warm or cold. Delicious!
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