SPRING POTATO SALAD
1 pound small red potatoes
2 cups water
1/2 cup dry vermouth + 4 tablespoons
1/3 cup thinly sliced green onions (2" into green)
1/2 cup fresh or frozen petite peas, cooked
1 tablespoon fresh mint, minced
1/4 cup fruity olive oil
salt and freshly ground black pepper to taste
Scrub the potatoes and cover them with a combination of water and vermouth. Bring liquid to a simmer and cook for 10-15 minutes, until a knife pierces them easily.
Drain the potatoes and, when cool enough to handle, cut them into 1" chunks. Place potato pieces in a bowl, and spoon on the vermouth. Toss the potatoes at intervals as they cool until they have absorbed all the vermouth.
Add the onions, peas and mint. Drizzle on the olive oil and toss the ingredients together. Season to taste with salt and pepper.
Yield: 4-6 servings