potato salad

ok, so while i was avoiding football playoffs......i started down my bookmarks looking for something interesting to read.....i came across zucchini and chocolate (might be the reverse)......and a little while back this delightful food blog published this potato salad recipe....

Salade de Pomme de Terre au Paprika Fumé

500 grams (a little over a pound) new potatoes, peeled
Olive oil
Salt, pepper
1 hard-boiled egg, chopped
3 or 4 cornichons (pickled gherkins, about 35 grams/1 ounce), chopped
1 scant tablespoon capers
1 shallot, peeled and minced
1 teaspoon strong mustard
2 teaspoons red wine vinegar
1/2 teaspoon pimentón -- I used the agridulce kind
A handful of flat-leaf parsley, chopped

Serves 2 to 3 (the recipe can be doubled or tripled).

Blanch and roast the potatoes: Preheat the oven to 220°C (425°F). Put the potatoes in a medium saucepan, cover with cold water, cover with a lid, and bring to a boil. Drain immediately, let cool for a minute, cut in two-bite wedges (wear kitchen gloves if your fingers are sensitive to heat), and transfer to a baking dish large enough to accomodate them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat, and roast until golden and crusty, about an hour.

In the meantime, prepare the dressing: combine in a salad bowl the egg, cornichons, capers, shallot, mustard, vinegar, pimentón, a bit of salt and pepper, and 2 1/2 tablespoons olive oil.

When the potatoes are ready, add them to the salad bowl, toss gently to coat, and fold in the parsley. Let cool to slightly warm or at room temperature. Taste, adjust the seasoning, and serve.

[Adapted from Rose Carrarini's Breakfast, Lunch, Tea, Potato Gribiche,

mm notes- the pimenton listed seems to be some sort blend of roasted sweet and hot chili peppers...sounds marvelous.......