French Potato Salad

  Three Swingin' Chicks Recipes

I picked up the new chicks at Anoka Ramsey Farm and Garden Center. While there, I also picked up some just harvested Yukon gold and purple potatoes, plus eggs. I couldn't resist, they'd been grown by the young man who helped me choose my chicks. There's nothing better than potatoes fresh from the garden. I made them into a French-style potato salad and served them with grilled chicken. Perfection. The purple potatoes don't taste any different, but they do make a nice accent in this salad. Feel free to use all Yukon gold potatoes or red or white new potatoes. You may also add 2 to 3 chopped hard-cooked eggs to this salad.


7 small purple potatoes (about 2 inches), unpeeled, quartered
4 medium Yukon gold potatoes, unpeeled, cut into eights
1/3 cup minced shallots
1/4 cup chopped mixed fresh herbs such as basil, parsley, chives, tarragon
salt and freshly ground pepper to taste
Vinaigrette:
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 medium garlic clove, minced
salt and freshly ground pepper to taste
6 tablespoons extra-virgin olive oil

Place the purple potatoes and Yukon gold potatoes in a large saucepan, cover with water, add salt (1 teaspoon) and bring to a boil over high heat. Reduce the heat to medium-low and simmer 10 minutes or until the potatoes are just fork tender. Drain. Place the warm potatoes in a large bowl. Toss with the shallots, herbs, salt and pepper.

While the potatoes are cooking, make the vinaigrette. Place the vinegar, mustard, garlic, salt and pepper in a small jar; shake until all of the ingredients are combined. Add the olive oil and shake vigorously until blended. Pour over the warm potato mixture and toss to coat. Serve warm or at room temperature.

Serves 6
(Makes about 5 cups)






Copyright 2010 Janice Cole