French twist on potato salad
Spuds glisten with olive oil, Dijon and fresh herbs
AMERICA ’S TEST KITCHEN
Potato salad, thickly dressed with mayonnaise, is archetypal picnic fare and will always have a place on summer tables.
But we’ve cooked (and eaten) piles of it over the years and these days we yearn for something lighter and fresher to serve with grilled fish, chicken and even meat.
In our mind, French potato salad is just the ticket. It’s served warm or at room temperature and is composed of sliced potatoes glistening with olive oil, white wine vinegar and plenty of fresh herbs.
We expected quick success with this seemingly simple recipe — how hard could it be to boil a few potatoes and toss them in vinaigrette?
We sliced the hot potatoes, dressed them while they were still warm (warm potatoes are more absorbent than cool ones) and then served them to our tasters.
FRENCH POTATO SA LAD WITH DIJON
Servings: 4-6
2 lbs (1 kg) small red potatoes,
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unpeeled, sliced 1/4 inch (6 mm) thick (use small red potatoes measuring 1 to 2 inches/ 2.5-5 cm in diameter)
2 tbsp (30 mL) salt
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1 garlic clove, peeled and thread
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ed on skewer
1/4 cup (60 mL) extra-virgin
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olive oil
1 1/2 tbsp (22 mL) white wine
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vinegar or champagne vinegar 2 tsp (10 mL) Dijon mustard
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1/2 tsp (2.5 mL) pepper
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1 small shallot, minced
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1 tbsp (15 mL) minced fresh
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chervil (if fresh chervil isn’t available, substitute an additional 1/2 tbsp/ 7.5 mL each of minced parsley and tarragon) 1 tbsp (15 mL) minced fresh
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parsley
1 tbsp (15 mL) minced fresh
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chives
1 tsp (5 mL) minced fresh tar
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ragon
1. Place potatoes in large saucepan, add water to cover by 1 inch (2.5 cm) and bring to boil over high heat. Add salt, reduce heat to simmer and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 6 minutes.
2. While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.
3. Reserve 1/4 cup (60 mL) cooking water, then drain potatoes and arrange in tight single layer in rimmed baking sheet.
4. Whisk oil, minced garlic, vinegar, mustard, pepper and reserved potato cooking water together in bowl, then drizzle over potatoes.
5. Let potatoes sit until flavours meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)
6. Transfer potatoes to large bowl. Combine shallot and herbs in small bowl, then sprinkle over potatoes and gently toss to coat using rubber spatula. Serve.