Red Bliss French Potato Salad with Mustard Vinaigrette and Fines Herbes
Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun. A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vina…
What you'll need
Ingredients
2 pounds small red bliss potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 ½ tablespoons Champagne vinegar
2 teaspoons Dijon mustard
¼ cup olive oil
¾ teaspoon ground black pepper
¼ cup minced scallions (white and green parts)
1 large shallot, finely minced
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
The method
Directions
01
Place potatoes, 6 cups cold water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
02
Whisk reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle the dressing evenly over warm potatoes; let stand 10 minutes.
03
Toss scallions, shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine, sprinkle with a bit of sea salt if needed. Serve immediately.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Red Bliss French Potato Salad with Mustard Vinaigrette and Fines Herbes
Prep
Cook
Yield
Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun. A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vina…
Ingredients
2 pounds small red bliss potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 ½ tablespoons Champagne vinegar
2 teaspoons Dijon mustard
¼ cup olive oil
¾ teaspoon ground black pepper
¼ cup minced scallions (white and green parts)
1 large shallot, finely minced
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
Cook Like James · The method
Directions
1
Place potatoes, 6 cups cold water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2
Whisk reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle the dressing evenly over warm potatoes; let stand 10 minutes.
3
Toss scallions, shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine, sprinkle with a bit of sea salt if needed. Serve immediately.
Cook Like James
Red Bliss French Potato Salad with Mustard Vinaigrette and Fines Herbes
Prep
Cook
Yield
Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun. A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vina…
Ingredients
2 pounds small red bliss potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 ½ tablespoons Champagne vinegar
2 teaspoons Dijon mustard
¼ cup olive oil
¾ teaspoon ground black pepper
¼ cup minced scallions (white and green parts)
1 large shallot, finely minced
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
Directions
1
Place potatoes, 6 cups cold water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2
Whisk reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle the dressing evenly over warm potatoes; let stand 10 minutes.
3
Toss scallions, shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine, sprinkle with a bit of sea salt if needed. Serve immediately.
