Blue And Gold Potato Salad With Shallot Dressing

Recipe Ingredients

		Potatoes
1 lb	454g / 16oz	Purple potatoes
1 lb	454g / 16oz	Yukon Gold potatoes
1 lb	454g / 16oz	Butternut squash
		Salt - to taste
1/2 cup	55g / 1.9oz	Diced celery
3 tablespoons	45ml	Snipped chives
1/2 cup	118ml	Toasted walnuts - (optional)
		Dressing
1		Shallot - quartered (large)
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Coarse salt - (to 2 tspns)
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Oil

Recipe Instructions

For the Potatoes: Peel and cut potatoes and squash into 1-inch cubes. Boil each vegetable separately in salted water until just tender, about 10 minutes. Drain and toss with some of Dressing while potatoes are warm.

When cool, add celery, chives, nuts and additional dressing. Taste and adjust seasoning.

For the Dressing: Place shallot, mustard and lemon juice in blender or bowl of food processor. Process until shallot is pureed. Add salt, generous grindings of pepper and blend. With machine running, add oil in steady stream. Dressing should be a little salty as potatoes absorb a lot of flavor.

This recipe yields 6 servings.

Each serving: 382 calories; 580 mg sodium; 0 cholesterol; 28 grams fat; 32 grams carbohydrates; 6 grams protein; 1.25 grams fiber.

Source:
The Los Angeles Times, 05-24-2000

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