Recipe - Potato And Romaine Salad With Creamy Dijon Dressing

FOR DRESSING
3 tablespoon Dijon mustard
2 tablespoon Water
1 tablespoon White wine vinegar
1 teaspoon Salt
1 teaspoon Ground pepper
1 One fourth cup Olive oil
2 tablespoon Chilled whipping cream
2 tablespoon Chopped fresh basil or 2
teaspoons dried
1 tablespoon Chopped fresh parsley

FOR SALAD
2 pound Redskinned potatoes
5 tablespoon Cider vinegar
One fourth cup Olive oil
2 tablespoon White wine vinegar
1 lg Head romaine lettuce;
coarsely chopped
2 tablespoon Drained capers

Make dressing:

Blend first 5 ingredients in processor. With machine running add oil in
slow steady stream. Add cream; blend mixture until thick and creamy. Mix in
herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using, thinning with water if dressing becomes too
thick.)

Make salad:

Cook potatoes in large pot of boiling water until tender, abut 30 minutes.
Drain and cool. Peel potatoes. Cut into 1/3inchthick slices. Transfer
potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours
ahead. Let stand at room temperature.)

Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat.
Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon
potatoes atop greens and serve.

Serves 6.

Bon Appetit April 1994

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