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Curried IdahoŽ Potato Salad with Florida Stone Claws
Recipe courtesy of Johnny's Bistro, Cleveland, OH
Ingredients
- 3 Idaho potatoes, peeled, Brunoise Cut
- 3 Tbsp Curry
- 1 cup Rice wine vinegar
- 3 cups Olive oil
- 1 tsp Sugar
- Salt and pepper to taste
- 1 ea Minced shallot and garlic
Directions
- Boil and shock the potatoes in an ice bath when done
- Drain the potatoes well before mixing in the final stage
- Make the vinaigrette, and mix the potatoes and the vinaigrette together, and chill.
- Serve the stone claws on a chilled plate and garnish.
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