Posted Wednesday, January 20, 2010
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9 small all-purpose potatoes (3 pounds) - (yellow fleshed potatoes are an excellent choice) - scrub potatoes, then soak them in cold water overnight
1/2 cup water, plus
1/3 chicken cube (made by Knorr), or 1/2 cup chicken or beef broth (canned or homemade)
1/8 teaspoon granulated sugar
3 tablespoons white vinegar
1/3 cup olive oil (other oils may be used)
1 tablespoon fresh cut chives, parsley or finely diced onion
6 pieces of fried bacon, then crumbled into small bits (optional)
freshly ground black pepper to taste
Drop the potatoes into boiling water (water to cover them completely). Partially cover the pot and boil 30 minutes, or until potatoes show no resistance when pierced with the tip of a sharp knife. Drain in a colander, then allow potatoes to cool at room temperature 1 hour. Peel potatoes, then cut them into 1/8” or
1/4” rounds. Tightly cover the bowl with saran wrap and set them aside.
In a small sucepan combine the liquids including the oil. Add bouilllon cube, salt and sugar. Boil the mixture for 15 seconds, stirring constantly. Pour hot marinade over potato rounds, turning them with a rubber spatula to coat them evenly. Let salad stand at room temperature for 15 minutes. Carefully, so as not to break too many potato rounds, fold in herbs, bacon and pepper to taste. Taste for seasoning. Salad should be moist - not soupy or sour. No refrigeration necessary.
NOTE: when using a mealy potato, it may be necessary to add 1 to 2 tablespoons water or broth.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.