I love potatoes, but I don't enjoy the typical potato salad. With all of the heavy mayonnaise and eggs, it leaves me feeling a bit blah. A while back I was looking for an alternative for summer meals. Leave it to America's Test Kitchen to save the day (again).
This french potato salad is a delicious combination of olive oil and vinegar covered potatoes. It's a much lighter (and lower calorie) option but still a flavorful substitute and perfect for a summer barbecue or picnic.
Ingredients:
2 pounds red potatoes (or quality white potatoes) scrubbed and sliced 1/4 inch thick
2 Tbsp salt
1 medium garlic clove, peeled and threaded on a skewer
1/4 cup olive oil
1 1/2 Tbsp white wine vinegar
2 tsp dijon mustard
1/2 tsp ground black pepper
1 small shallot, minced
1 Tbsp minced fresh chervil leaves
1 Tbsp minced fresh parsley leaves
1 Tbsp minced fresh chives
1 tsp minced fresh tarragon leaves
Directions:
1) Place the potatoes and 6 cups cold water and the salt in a large saucepan. Bring to boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process.
2) Simmer the potatoes uncovered until tender but still firm (about 5 minutes). Drain the potatoes, reserving 1/4 cup cooking water. Arrange the potatoes close together in a single layer on a rimmed baking sheet.
3) Press the garlic through a garlic press into a bowl. Whisk the garlic, reserved potato cooking water, oil, vinegar, mustard, and pepper together in a small bowl until combined. Drizzle the dressing over the warm potato sliced and let stand 10 minutes.
4) Toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine.
Serve immediately.
(FYI - You can vary the herbs to your own liking. I only have parsley and tarragon on hand, so those are the only two that I recently used.)
-Anna
-Anna
