Its a game-changing technique youll definitely want to steal.
One such recipe is tucked away in the pages ofThe Martha Stewart Cookbook, among the potato dishes.
Her extra flavorfulWarm French Potato Salademploys a trick that is a stroke of genius.
Simply Recipes / Photo Illustration by Wanda Abraham / Robin Asbell
Youll want to make this salad repeatedly, using this smart technique to make it truly exceptional.
Next, boil the potatoes whole until they are just tender when pierced with a paring knife.
She emphasizes that the potatoes should not be overcooked.
Simply Recipes / Robin Asbell
As each potato is done, I spear it and place it on the cutting board.
Start stripping off the skins as soon as the potatoes are safe (not too hot) to touch.
Slice each warm potato into 1/4-inch slices and place it in the bowl with the vinaigrette.
Serve warm, or refrigerate and serve cold.
Scallions or red onions, or crunchy chopped celery would be good, too.
Steamed haricots verts or crunchy snap peas could add some color and crunch.
Thanks again, Martha!
