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1 shallot, minced 2 tablespoons cider vinegar Salt ½ pound jewel yams, peeled and cut into ½-inch dice ¼ pound fingerling potatoes, peeled and cut into ½-inch dice ¼ pound Peruvian blue potatoes, peeled and cut into ½-inch dice ½ cup mayonnaise (homemade preferred) 1 teaspoon Dijon mustard 1 tablespoon capers, soaked in water for 15 minutes and drained 1 tablespoon chopped parsley Pepper to taste 1 Gala apple, peeled, cored, and cut into ½-inch dice 1 long, slender fennel bulb, halved, cored, and thinly sliced across the grain In a small bowl, combine the minced shallot with the cider vinegar and a pinch of salt; mix well and set aside. Place three small pots on the stove. Fill each pot with water to cover potatoes by 2 inches and season with 1 teaspoon of salt. Put each type of potato (yams, fingerling, and blue) in a separate pot. Turn on the stove and bring each pot to a simmer over medium heat. Cook the potatoes until each is just tender, about 6 to 8 minutes. Drain the potatoes and spread them on a sheet tray to cool slightly. In a large bowl, combine the mayonnaise, shallot-vinegar mixture, mustard, capers, parsley, and pepper to taste. Gently fold in the potatoes, apples, and fennel. Serve at room temperature.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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