- 1.5 lbs fingerling or small red skin or white potatoes. I used small whites. Whatever you do -- no baking potatoes.
- 1 large clove of garlic, cut in half
- Fresh or dried parsley
- Fresh or dried thyme
- A small white or yellow onion
- 1/2 cup of white wine vinegar
- 1/4 of olive oil
- 1/2 cup of water
- 2 Tbs of sugar
- Fresh ground back pepper
- Cover the potatoes and the garlic clove pieces in water, add a teaspoon or so of Kosher salt.
- Boil until tender. I use the knife test. Of course the smaller the potatoes, the quicker they will cook. Whatever you do, do not overcook or you will have warm potato paste instead of a salad.
- Remove from the water and let sit while prepping the marinade.
- Small dice the onion
- Whisk together the vinegar, water, oil, sugar, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp of thyme, 1/2 tsp of parsley, and the onion.
- Let the marinade sit and slice the potatoes to about 1/4 inch slices. Next time I think I will try an egg slicer.
- Pour the marinade on top of the warm potatoes and let sit for 20-30 minutes. The volume of marinade might not cover them completely, so you might need to stir them gently. An alternative would be to place everything in a Ziploc bag and turn every 10 minutes or so.
- After 30 minutes, heat a little oil in a large saute pan on a medium heat.
- Strain the most of the marinade from the potatoes and toss the into the oil and saute for about a minute. You aren't looking for browning as much as you are to reheat the potatoes quickly. A little browning is OK, but too much and you will burn them because of the sugar in the marinade.
Serves about 6.
I'm not sure how close I came to Chef Puck's original, but it turned out terrific. I would have never thought of the re-heating technique although I do recall Good Eats doing something similar -- only Alton Brown applied the dressing while it was hot and then let it sit in the fridge to cool off.
Anyway, I really liked it. The next time I plan on cutting the onion into thin rings and adding some garlic to the marinade. What I really liked about this recipe is you can make it ahead of time and re-heat right before serving. I do plan on removing the marinade after no more than an hour of soaking because I am after a nice potato flavor, not to heavy on the vinegar. But I figure it can easily sit at room temp for a while, or the fridge until I am ready. I also intend on reheating a little more gently if they have been in the fridge.