New Potatoes With Smoky Sauce Gribiche 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 16, 2014

The sauce will separate, so stir it just before serving.

Make Ahead: Leftover sauce will keep, covered, in the refrigerator, for 2 days, although the flavor is brightest before refrigeration. Bring to room temperature before serving. Use it to dress sandwiches or a farro salad.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 tablespoons minced shallot or yellow onion
  • 3 tablespoons finely chopped parsley
  • 1/4 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon sweet smoked Spanish paprika (pimenton)
  • 1 hard-cooked egg, yolk and white separated
  • 1 teaspoon white wine vinegar or champagne vinegar, plus more as needed
  • 1/4 cup extra-virgin olive oil
  • Pinch kosher salt, plus more for the cooking water
  • 1 pound new potatoes, fingerling potatoes, or other small, waxy potatoes

Directions

Combine the shallot or onion, parsley, lemon zest, sea salt, pepper and paprika in a small bowl.

Mash the egg yolk with a fork in a separate bowl until fairly smooth, then add the yolk to the bowl with the parsley and onion; mix until thoroughly incorporated, then stir in the vinegar to form a loose sauce.

Finely chop the egg whites; add to the sauce. Add the oil a tablespoon at a time, blending thoroughly with the fork after each addition. Taste, and add more vinegar, if desired.

Bring a large pot of lightly salted water to a boil over high heat. Add the potatoes; reduce the heat to medium and cook just until tender, 10 to 15 minutes, depending on the size of the potatoes. Drain.

Once the potatoes are cool enough to handle, cut them into halves or quarters. Season them with the pinch of kosher salt, then spoon half of the sauce over them. Serve at room temperature, with the remaining sauce passed at the table.

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Recipe Source

From freelance writer Emily C. Horton.

Tested by Andrew Sikkenga.

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Email questions to the Food Section at food@washpost.com.