Four-Minute Egg Gribiche

I decided to make some boiled red potatoes to go with our New Year's meal and wanted more than just plain potatoes. I came across this recipe while searching The Zuni Cafe Cookbook and decided to try this dressing since it says in the description of the recipe it will turn ordinary boiled potatoes into excellent potato salad and Ms. Rogers is absolutely correct in that statement.

I already had all the ingredients on hand to make this one except some of the fresh herbs. I used a pinch of dried tarragon instead of fresh and some green onion blades in place of the chives. I know I'll be making it again. I think it would also be good on a salad, as a sandwich spread (suggested in the book) and on the many other things also suggested in the book like, shrimp, crab, scallops, clams and mussels.

I'd never made a dressing where you started with a boiled egg and then proceed like making mayonnaise. It turned out just as described. All the ingredients come together and make a delicious marriage. I love the taste the capers, herbs and shallots give to this dressing.