I’m looking for a recipe that was in the LA Times Food section a couple of weeks ago the recipe: Fingerling potato salad with Green Goddess dressing.
Do you know that recipe or do you have one like it? It is really good – but my paper was thrown away Any help/ ideas? I’ve tried the LA Times food section, but it is not on it as far as I know how to use the website.
A quick search and I found what I think you are looking for. The Northwest Herald paper had this recipe for fingerling potatoes and shrimp salad with green goddess dressing from the LA Times. I’m guessing it’s what you are looking for but if not, just remove the shrimp salad part of it.
Fingerling Potato Salad with Green Goddess Dressing
For the Green Goddess Dressing
4 anchovy fillets, chopped
2 green onions, green parts only, finely chopped
1-1/2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1-1/2 cups mayonnaise
For the Shrimp and Potato Salad
1-1/2 pounds fingerling potatoes
1 teaspoon salt
2 teaspoons tarragon vinegar
1/2 cup white wine
2 cups water
1/3 cup loosely packed trimmings from the dressing (equal parts green onions, tarragon and parsley)
1 pound shell-on shrimp
1/2 pound cherry or grape tomatoes, cut in half lengthwise
2 teaspoons snipped chives
How To Prepare At Home
For the Dressing
In a food processor or blender, purée the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste.
Stir the mixture into the mayonnaise. Refrigerate tightly covered.
For the Shrimp and Potatoes
Bring water to a simmer in a double boiler. Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise.
Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.
In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep. Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes. Drain, peel and refrigerate in a tightly sealed bag or covered container.
Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces.
Stir in the Green Goddess dressing. You won't use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total.
Gently fold in the tomatoes, and sprinkle with snipped chives. Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.
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