Chamomile-Pickled New Potatoes with Beurre Blanc

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Chamomile-Pickled New Potatoes with Beurre Blanc
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Spruce up a standard potato side dish recipe with delicate floral flavors.

Kosher salt and freshly ground black pepperMake the potatoes: In a medium pot just large enough to fit them, add the potatoes, a few generous pinches of salt, and enough water just to cover; bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from the heat but leave the potatoes in the water .Make the pickling liquid: In a medium pot, add the vinegar and an equal amount of water, the sugar, and a pinch of salt; bring to a boil, then remove from the heat.

Let rest at room temperature for 2 hours or refrigerate up to overnight.About 20 minutes before serving, make the beurre blanc: In a medium pot, add the shallot, wine, and vinegar; boil over high heat until only about ¼ cup of liquid remains, 8–10 minutes. Lower the heat to medium-low, then begin to add the butter a few cubes at a time, whisking as rapidly and thoroughly as possible to incorporate. When all of the butter is added, remove the pot from the heat.

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