Came across this recipe while google-ing info on 3 varieties of seed potatoes I purchased recently. The recipe was posted on TheFrenchFoodie.com by a French lady living in New York. She was planning on entering it in a contest. It was specifically for La Ratte but obviously other varieties could be tried instead. I'll probably try it after I harvest some taters next September(?), but on a smaller scale as I wouldn't eat 2 lbs. of potatoes by myself!
Warm Rattes Salad
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2 lbs. La Ratte potatoes - unpeeled
2 Tablespoons oil
1 1/2 Tablespoons Dijon mustard
1 Tablespoon red wine vinegar
1 shallot - finely chopped
Salt (did not say how much)
Put potatoes in cold water in a large saucepan and cook over medium-high heat for about 15-20 minutes or until potatoes are just soft.
Set aside in a salad bowl to let them slightly cool down.
In a small bowl, energetically whisk oil & mustard until the mixture emulsifies, then add vinegar & shallot.
Poor sauce over the warm potatoes, mix & serve immediately.
Sounds simple enough I could even do it! Nothing too fancy but a little different way to prepare them for a change of pace maybe.
Hopefully the text will stay as I typed it. Otherwise it might be tough to read.
Jeff