Serving: 4 to 6
2 pounds fingerling potatoes or other small waxy potatoes
1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion, green and white
parts
1/2 cup chopped onion
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
1/3 cup white wine
1 1/2 Tbs Dijon-style mustard
2 to 3 Tbs chopped chives
2 Tbs or more coarsely chopped fresh green or purple
basil, fresh tarragon, or parsley
1 tsp kosher salt, plus more if needed
1/2 tsp freshly cracked black pepper (coarse), plus more
if needed
For serving and garnishing
Large radicchio leaves, about 6, from the outside of the
head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley
Scrub the potatoes and put them, whole, in a saucepan
with water to cover by 1/2 inch. Bring the water to a
boil, reduce the heat, and cook the potatoes gently until
they are just tender and can be pierced with a sharp
knife. Drain immediately and let cool slightly. (Scrape
the skin from the cooked potatoes, if you want, as soon
as they can be handled. For a decorative look with
fingerlings, scrape off only a band of skin, about 1/2
inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small saute pan.
When hot, add the scallions and the onion, toss to coat
well, and cook for about a minute over medium-high heat.
Add the garlic, toss to mix, and cook for just a few
moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them
crosswise into 1/2-inch sections. Put the pieces in a
large mixing bowl, pour the wine and 3 or 4 tablespoons
of olive oil over them, and toss gently to distribute.
Add the warm vegetables from the pan, mustard, chives,
chopped herbs, salt, and pepper, and gently fold all
together, mixing well but not crushing the potatoes.
Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room
temperature). Arrange the large radicchio leaves, if you
have them, in a close circle on the serving platter, with
their curved insides up, to form a rough bowl. Spoon the
potato salad inside the leaves, sprinkle chopped egg
around the edges, and parsley over the top.