PATATA PICCATA SALAD
1 pound (460 g) small new potatoes or red potatoes 1 cup (60 ml) Chablis or other dry wine 3 tablespoons chicken broth 2 tablespoons water 1 tablespoon olive oil 2 teaspoons tarragon vinegar 2 teaspoons freshly squeezed lemon juice ¼ teaspoon sea salt or kosher salt ¼ teaspoon fresh ground black pepper 2 tablespoons sugar (or sugar in the raw) 3 tablespoons green onions, minced 3 tablespoons fresh parsley, minced 1 tablespoon capers, chopped
Scrub potatoes and remove blemishes, cut in half. Place a paper towel in the bottom of the 3-quart and fill the pan with potatoes with the skins touching the bottom and sides of pan. Rinse and pour the excess water off.
Place on medium or medium-low heat with the cover on and the vent closed. In 3-5 minutes the lid will spin freely on a cushion of moisture around the rim. This is the proper cooking temperature for waterless cooking. If the lid does not spin, increase the heat slightly. If the lid spits moisture, reduce the heat slightly. Note: the paper towel absorbs any starch that may run from the potatoes and prevents the starch from scorching.
Potatoes cook at about 10 minutes per quart and should be tender within 30 minutes from the time the lid spins.