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Potatoes Gribiche

April 10, 2009
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Recently, one of the blogs, The Wednesday Chef , featured a recipe that is also on another blog I read, Chocolate and Zucchini. And since this latest reference to this recipe, I’ve found myself desiring it: Potatoes Gribiche. Potatoes tossed in a sultry smokey paprika vinaigrette spiked with pickles and salty. The thoughts whirled until I had to make it. At 1am, bien sur.

 While the original recipe is much larger – I was only cooking for myself at past midnight. Also, I lacked the shallot & capers the original recipe call for. However, I fancy my recipe was quite tasty in it’s own right.

 Warm Potato Salad

1. Roast – 2 hand size Yukon gold potatoes cubed & tossed in olive oil, sprinkled with salt and pepper at 425 F for a half an hour.

 2. Mix – 1 chopped hard boiled egg, three minced baby dill pickles, 8 manzanilla olives, 1 ts. sherry vinegar, 1/2 ts. Dijon mustard, 1/2 ts. dried onion, 1/4 ts. granulated garlic & 1/4 ts. smoked Spanish paprika

 3. Toss them together & Enjoy!  Serves 1.

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