I had such a busy day yesterday in the kitchen, with grinding meat for a Bolognese sauce for the weekend and some for hamburgers that there wasn’t much time left after putting groceries away and packaging the meat blends.
Burgers on toasted Brioche buns buttered with the rest of the garlic bread butter from last night and potato salad to use the not so fresh red potatoes in the bin. A platter of summer tomatoes, onions and lettuce and dinner is done!
Dressing for Potato Salad
1+1/2 teaspoons anchovy paste
3 cloves of finely minced or pressed garlic
1 tablespoon capers
2 teaspoons Dijon mustard
1/4 cup Modena white wine vinegar
1/4 cup + extra virgin olive oil
fresh small basil leaves torn
fresh thyme leaves about a teaspoon
a small handful of fresh chives, chopped
3 boiled eggs, peeled and cut in half
1 pound red potatoes
4-6 ounces frenched green beans, blanched, cooled in an ice bath and patted dry with paper towels
Thoroughly whisk, vinegar, anchovy paste, garlic and mustard, add olive oil a little at a time and whisk until emulsified, season with salt and pepper and add capers. Set aside until ready to dress the salad.
Boil 1 fresh bay leaf and 1 pound small red potatoes in salted water until they can be easily pierced with a knife (remove bay leaf), drain and allow to cool briefly, cut into quarters, place into salad bowl and spoon a few tablespoon of the dressing over and gently blend. Todd in green beans, toss and add more dressing if necessary. Tear herbs , add chives season with salt and pepper and toss in the eggs. Drizzle with a little dressing cover until serving time and serve at room temperature with a variety of pitted olives.
Assorted Olives, found at Trader Joe’s