Warm Southern Potato Toss:
2 lb. (1 kg) small nugget potatoes, scrubbed but unpeeled
3 tbsp. olive oil
1 tbsp. red wine vinegar
¾ c. pecan halves, toasted (see Index for How to Toast Nuts and Seeds) and divided
1 garlic clove, minced
Salt and pepper
½ c. finely chopped parsley, divided
⅓-to-½ c. shaved Parmesan cheese (see Note)
In a large, heavy-based pot, cook potatoes in lightly salted boiling water for 15 min. or until a thin, sharp knife easily pierces their surface. Drain, reserving 1 tbsp. potato water. Return potatoes to hot pot. Cover and briefly set aside. In blender or mini-chopper, combine potato water, oil, vinegar, ¼ c. pecan halves, garlic, and ¼ tsp. each salt and pepper. Add blended pecan dressing, ¼ c. parsley, and remaining pecans to warm potatoes, tossing gently until all potatoes are coated. Transfer to serving bowl or platter, garnishing with cheese and remaining parsley. Serve at once. Serves 8-to-10.
Note: Get the most from a block of good-quality Parmesan by shaving it with a vegetable peeler. To peel the cheese ahead of time, cover and refrigerate the shavings.