Recipes for the Web

Barrington Software Incorporated

Salad of Potatoes, Smoked Sable and Egg Mimosa

Adapted from Michael Otsuka

Time: 45 minutes

4 cups Yukon Gold potatoes, cut in 1/4-inch dice

6 whole cloves

2 tablespoons olive oil

4 garlic cloves

4 thyme sprigs

3 black peppercorns

2 bay leaves

4 tablespoons finely chopped shallots

6 tablespoons finely chopped Italian parsley

3 tablespoons finely chopped scallions

1/2 cup finely chopped celery heart

Fleur de sel and fresh ground white pepper to taste

1 1/2 cups lemon mayonnaise

1 cup smoked sable, boneless and skinless, coarsely chopped

6 eggs, hard cooked and pushed through a sieve.

1. Place the potatoes, cloves, olive oil, garlic, thyme, peppercorns and bay leaves in a medium pan

with water to cover. Cook until the potatoes are tender. Remove the whole cloves, garlic, thyme,

bay leaves and peppercorns.

2. In a large salad bowl, fold together the diced potatoes with the shallots, parsley, scallions and

celery. Season with salt and pepper to taste. Dress with 1 cup mayonnaise, and taste; if salad is

dry, add more mayonnaise.

3. Spread 1/2 of potato salad in a shallow bowl. Top with the smoked sable and then with the

remaining potato salad. Cover completely with the hard-cooked egg. Press gently but firmly.

Refrigerate until ready to serve.

Yield: 6 servings as appetizer or side dish.

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