2 lb Potatoes; see * Note
1 ts Coarse salt
1 tb Unsalted butter
1 tb Olive oil
4 sm Onions; sliced thin
3 c Buttermilk
1 tb Dill; chopped
Coarse salt
Freshly-ground black pepper
=== BLACK BREAD SANDWICH ===
4 sl Pumpernickel bread
1 tb Sweet butter; softened
1/2 English cucumber; thinly
-sliced
On an angle
1 tb Honey
* Note: Use potato varieties such as “Gold Rush, “Austrian Crescent”, “All
Blue”, and “Red LaSoda”. Place potatoes in a medium saucepan, cover with
cold water, and add salt. (If using more than one variety, use a different
saucepan for each to accommodate varying cooking times.) Bring to a boil
and reduce to a simmer; cook until fork tender, 10 to 20 minutes. While the
potatoes cook, heat butter and oil in a medium skillet over high heat, and
add onions. Reduce heat to medium, and saute until golden brown and
slightly carmelized, 10 to 12 minutes. Meanwhile, make the Black Bread
Sandwiches: Divide the butter among 4 slices of bread. Put cucumber slices
on each piece of bread, and drizzle lightly with honey. Drain potatoes and
let cool briefly. With a paring knife, remove a decorative band of peel
from the center section of each potato. Divide potatoes between four soup
bowls and pour 3/4 cup buttermilk into each bowl. Top with carmelized
onions, season with salt and pepper, and garnish with dill. Serve
immediately with Black Bread Sandwich. Makes 4 servings.
Yields
4 servings
