MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fingerling Potato Salad w/Chive Mayonnaise
 Categories: Potatoes, Vegetables, Eggs, Herbs
      Yield: 4 servings
 
    1/2 c  Oil
      1 bn Chives; rough chopped
      1 ts Dijon mustard
    1/2 ts Salt; more to taste
      1    Egg yolk; room temp
      2 lb Small fingerling potatoes
      1 lb Bunch asparagus; trimmed
      2 tb Olive oil
           Fresh ground black pepper
      4 lg Hard-cooked eggs; in 1"
           - pieces
    1/4 c  Loose-packed mint leaves;
           - torn in small pieces, more
           - leaves to garnish
 
  For the chive mayonnaise: In a blender, puree the
  vegetable oil and chives until smooth. Pour the oil
  through a fine sieve set over a bowl and reserve the oil
  and chive pulp in separate bowls. In a medium bowl,
  whisk the mustard, 1/2 teaspoon salt and egg yolk until
  smooth. Slowly drizzle the oil into the mustard,
  whisking constantly, until emulsified. Stir the chive
  pulp into the mayonnaise, and cover with plastic wrap.
  
  In a medium saucepan, cover the potatoes with water and
  season generously with salt. Bring to a boil over high
  heat, then reduce the heat to medium and simmer until
  the potatoes are tender, about 15 minutes. Drain the
  potatoes and let cool slightly.
  
  Heat the broiler and line a baking sheet with foil. Toss
  the asparagus with olive oil, and season with salt and
  pepper. Broil, tossing once halfway through cooking,
  until crisp-tender, 4 to 5 minutes. Transfer to a rack
  and let cool. Cut the asparagus into 2-inch lengths and
  then transfer to a large bowl.
  
  Halve the potatoes lengthwise, and then add to the bowl
  along with the chive mayonnaise, chopped egg, and torn
  mint. Season the salad with salt and pepper and toss
  until combined. Transfer the salad to a serving platter
  and garnish with more mint leaves.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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