Kate is a midwest girl like me. She resides in Indiana. She works as a financial advisor and she loves to cook along with her husband who is not only her sous chef but her chief taster and bottle washer as well. Kate is also our fearless leader of this fun group.
Now I made a sparkly recipe to showcase today but I had forgotten that Sparkly was for Blogger's CLUE Society and that you had to showcase another blogger's recipe. So I blogged about my sparkly recipe anyway and I figured that whoever is assigned my blog should be very grateful that they will easily find a sparkly dish.
My assignment was not so easy. Kate has a ton, and I mean a TON, of recipes. I started perusing them looking for something "sparkly" but I kept getting distracted and clicking to recipes that sounded good (nearly all of them) and then reading and planning meals around those...none of which filled the bill for "sparkly".
Then I found a trio of recipes that created a dinner that made a "5" in Kate's and her husband's opinions. A 5 is the highest score given in their kitchen so I was extremely excited that one of the dishes made for that dinner was a fingerling potato salad with a champagne vinaigrette. BINGO---Bubbly, Sparkly Champagne that has turned into vinegar. I think that counts....don't you?
I made Kate's recipe almost exactly as written except that I was out of dijon mustard. I did however have some Champagne Honey Mustard.....so I added a little more sparkly to the mix.
I served this potato salad with Cod in a Putenesca Sauce and Garlic Green Beans. May family gave it a "5" as well. I think yours will too.
Fingerling potatoes, Champagne Wine Vinegar, Scallion, Shallots, Champagne Honey Mustard, Olive Oil, Salt and Pepper. How easy is that??
As the potatoes cook, whisk the rest of the ingredients together to make the vinaigrette.
When the potatoes are done cooking, slice them into coins and toss in vinaigrette while still warm.
Potato Salad with Champagne Vinaigrette
very slightly adapted from Kate's Kitchen
1 lb fingerling potatoes
generous amount of salt added to boiling water
2 T. Champagne vinegar
2 t. Champagne honey mustard
1/4 c. extra virgin olive oil
2 scallions, thinly sliced
1 shallot, minced
salt and pepper to taste
Cook the potatoes in boiling salted water for about 10 minutes or until easily pierced with a fork.
While potatoes are cooking, whisk together remaining ingredients in a small bowl.
When potatoes are tender, immediately drain them and cut into coins. Toss with dressing while still warm. Print Recipe
Visit our other members for their Recipes that Sparkle!!
- Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet
- Cherry and Cream Pavlova from Ramona of Curry and Comfort
- Pomegranate Champagne from Christy of Confessions of a Culinary Diva
- Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen
- Baked Ziti from Azmina of Lawyer Loves Lunch
- Maple, Caramel, Golden Sugar Blondies from Kelli of Kelli's Kitchen
- Strawberry Champagne Cocktail from Stacy of Food Lust People Love
- Milky Way Martini from Aly of Cooking in Stilettos
- Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch
- Peach Buckle from Anna of Anna Dishes
- Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm
- Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies
- Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of girlichef
- Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake
- Blood Orange Margaritas from Liz of That Skinny Chick Can Bake
- Mini Cinnamon Rolls from Kate of Kate's Kitchen
- Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines
- Cardamom White Chocolate Panna Cotta from Debra of Eliot's Eats