May 1, 2005
RH Staff
From: Chef Vicky McCaffree, Yallow Bay Grill, Kirkland, Wash.
Yield: 6 to 8 appetizer servings.
2 lb. Washington Yukon Gold or other yellow potatoes, peeled and cut into 1/4" cubes
1 1/2 cups English cucumber, peeled, seeded and cut into 1/4" cubes
8 oz. sushi grade tuna, cut into 1/4"cubes
2 Tbsp. chives, minced
to taste, salt
to taste, black pepper, freshly ground
2 Tbsp. sour cream
1 oz. caviar, Osetra or paddlefish
TRUFFLE CAPER DRESSING:
1/4 cup shallots, minced
1 Tbsp. garlic, minced
3 Tbsp. capers
3/4 cup champagne vinegar
1/2 cup truffle oil
2 cups extra virgin olive oil
to taste, salt
to taste, black pepper, freshly ground
Steam or boil potatoes until barely cooked. Drain and spread out on sheet pan to cool quickly so they do not continue to cook. Prep cucumbers and reserve separately. Prep tuna and refrigerate.
To prepare Truffle Caper Dressing: Combine shallots, garlic, cpaers and vinegar in blender or food processor. Slowly add oil and season to taste with salt and pepper.
To finish salad: In large bowl, combine cooled potatoes, cucumbers, tuna and 11/2 cups dressing. Toss to combine; season with salt and pepper. Add more dressing if potatoes seem dry. Using a 11/2-2" cylindrical mold, press potato salad firmly into mold in center of individual serving plate so salad will remain in form of mold. Carefully remove mold. Top with dollop of sour cream and caviar. Drizzle plate lightly with leftover dressing and sprinkle with chives. Repeat procedure for each plating.
Photo Credit: Washington State Potato Commission
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