Comments on: potato salad with sherry mustard vinaigrette

By: joy

joy — Mon, 21 Nov 2011 04:31:18 +0000

rather, “The Georgian Feast.”

By: joy

joy — Mon, 21 Nov 2011 04:10:11 +0000

This is about five years too late, but I know of an amazing use for your extra tarragon. You can make chakapuli, a Georgian stew of lamb chops (or veal) with tarragon, onions, white wine, and tkemali (sour plum sauce, sold in Russian stores in NY & NJ). Darra Goldstein’s recipe in “The Georgian Table” is excellent. For inspiration, schlep thee to Tbilisi on Kings Highway, which has the best chakapuli of any of the Georgian places in Brooklyn.

By: Midwest Mama in Israel

Midwest Mama in Israel — Fri, 25 Feb 2011 08:56:46 +0000

I’ve started using this vinaigrette on simple boiled new potatoes for Shabbat. They are so good I can’t help but pick them up with the my fingers right after making them and shoving them in my face. I genuinely look forward to this all week. Thanks again Deb. Shabbat Shalom!

By: jessica claire

jessica claire — Mon, 23 Jun 2008 22:53:47 +0000

I made this but boiled the potatoes instead for a mushier salad texture, plus subbed in olive oil for the canola.

Really tasty Deb!!

By: liz

liz — Sun, 03 Dec 2006 18:24:00 +0000

fyi re: rent decontrol — you only price out of rent stab at the $X cap IF your household has earned more than $175K for the prior 2 years. otherwise your rent is still governed by the annual percentages set by the rent guidelines board (http://www.housingnyc.com).

also, if one is rent stab, it’s good to read up on the laws; there are all sorts of good protections in addition to the limited increases – e.g., you can get your apt painted every 3 yrs; mandatory lease renewals; etc.

sorry to geek up your comments, but i practice housing law & like to make sure nyc tenants know their rights! :)

By: Yvo

Yvo — Wed, 29 Nov 2006 21:32:08 +0000

Thanks Deb!!! Our building is super old, so we should hopefully fall into something there or other :)

By: Tanna

Tanna — Wed, 29 Nov 2006 17:08:13 +0000

Since I’m a potato freak, this has absolute appeal for me!! beautiful.
And I really would recommend you try roasting the potatoes in the salt. I do it over and over. It sounds nuts but it is so worth it.

By: Helen

Helen — Wed, 29 Nov 2006 02:53:08 +0000

Fingerlings and I have along history of love and more love. I can eat potatoes breakfast, lunch and dinner but I would have this for dessert. Gorgeous salad.

By: ombra

ombra — Wed, 29 Nov 2006 01:36:06 +0000

I’ve roasted these fabulous little potatoes in olive oil, kosher salt, a bit of pepper and garlic, and they were great just like that. So, if you doctor this recipe, I’d love to hear about it!

By: deb

deb — Tue, 28 Nov 2006 19:31:21 +0000

Phc – No, NYC is not under rent control, but you did lead me to do some research. (How very reporter-y of me!) Basically, rent control applies to buildings built before Feb. 1947 where the original tenant had lived there right through July 1971. Those are those super-low rents whispered about in the corridors but a mystery to anyone living here — mostly inhabited our parents and grandparent generation who will never leave. Their kids inevitably try to take over the leases, and well, I don’t have stats on it, but landlords spend a lot of money trying to kick them out and usually do. Rent Stabilization – higher rents, but limited in the amount they can be increased each round – is for buildings of 6 or more units (most of them) build before Feb. 1947 for people who moved in after June 1971, and whaddaya know, we fall under that. However, in 1993 a cap was put on stabilization of apartments whose rents go above $X, an amount we’ve managed to skim under for at least one more year. Barely. There’s also a clause about the rules not applying if the household rakes in more than $250K which is, ahem, not a concern. Woe is us.

I apologize for boring everyone to tears.

Nell – I am too, especially after a lackluster potato salad for dinner. I’ll have to dig up that Alton Brown recipe – it makes a whole lot more sense. In addition, Heidi a while ago salt-roasted some red potatoes that also looked endearing.

Sophie – I’m glad I liked it because I was horrified to have coughed up $8 for it. Really, there are a million things I want to try but they’re all so springy. Then again, it was almost 60 yesterday so perhaps I’ll be auditioning some recipes sooner than later. Really, such a lovely magazine!

Jessie – What, it’s got meat, it’s got potatoes, heck, it even has eggs! But, er, it’s just not that great. I’d keep looking!

Maggie – Hehe. Well, it’s just personal preference, but I love me some Gourmet, also Food & Wine but I have a sweet friend who hooks me up with that one for free. I’m hoping Hanukah Harry brings me Cook’s Illustrated this year, I mean, I’ve only hinted ten thousand and one times. And finally, if you want a splurge ($96/year!) I only caught on to the greatness that is Donna Hay yesterday, but I’m hooked. It’s based in Australia, hence the steep price. Oh, and as we all know, I love me some Martha, but I only use her recipes sporadically. Mostly, I just fawn.

Yvo – Check this out: http://www.dhcr.state.ny.us/ora/ora.htm. It’s where I dug up all that info above. I didn’t read every word, but I know that if you fall under stabilization, they can only raise it *so* much every year. Still a bit, but reined in.