> wrote:
> I wanted to take a potato salad to a potluck I attended at the park
> last week. I didn't want to take a mayonnaise dressed potato salad and
> have it sitting around on a hot day, so I got busy looking for
> non-mayo ideas for dressing a potato salad.
> After rambling through a couple of cooking magazines I found the
> perfect one in the July-August issue of Food Network Magazine. The
> magazine has a little "fly out" booklet with 50 great potato salad
> ideas and I snagged one, the Bagna Cauda idea.
>
> It's delicious and was a really big hit at the picnic.
>
> Step by step and photos on my blog if you are interested.
> http://www.kokoscornerblog.com/mycor...gna-cauda.html
>
> http://tinyurl.com/3ohutln
>
> Here's the recipe I used.
>
> @@@@@ Now You're Cooking! Export Format
>
> Bagna Cauda
>
> salads/salad dressings, vegetables
>
> 1 pound red potatoes; boiled and sliced
> 1/3 cup olive oil
> 6 anchovy fillets
> 4 cloves garlic; smashed
> 1/2 teaspoon red pepper flakes
> 1/4 cup chopped parsley
> 1/4 cup chopped scallions
> 1 tablespoon chopped oregano
> juice and zest of one lemon
>
> In the olive oil, cook the anchovies, garlic and red pepper flakes for
> 5 minutes. Then add the parelsy, scallions, oregano the zest and juice
> of one lemon.
> Drizzle over 1 pound of boiled sliced red potatoes.
>
> koko's notes;
> For the potatoes I used small white potatoes, boiled and chunked.
> It didn't taste spicy enough for my taste so I amped up the anchovies
> and red pepper flakes.
>
> Notes: Food Network Magazine July-Aug '11
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spices
> www.apinchofspices.com

A trick a restaurant friend taught me for cooking potatoes when you have
more time than effort to spend: Cover with cold salted water, bring to a
rolling boil, let boil for one minute, cover pot, turn off the heat, and go
do something else. By the time the water is cool enough to handle the
potatoes, they will be done just right, not over or under cooked. They can
then be reheated or sauted. That's how they do it at his restaurant, at any
rate.

I've tried this many times with small unpeeled potatoes, and the result was
always perfect -- not waterlogged as I might have expected. I have not
tried it with large peeled potatoes, which might waterlog more easily.