This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.
They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.
This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?
You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.
French Potato Salad with Spring Onions, Garlic & Fresh Herbs
Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa
Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins
- 500 gr baby new potatoes, red, white or a combination
- 1 tbsp good white wine, one you would/will drink
- 1 tbsp veg stock
- 1+1/2 tbsp Champagne vinegar or sherry vinegar
- 1/4 tsp dijon mustard
- 1 tsp salt
- 1/4 tsp black pepper
- 5 tbsp extra virgen olive oil
- 2 spring onions/scallions, finely chopped
- 2 spring garlic (they look like spring onions), finely chopped
- a handful of fresh parsley, finely chopped
- a few sprigs of fresh thyme leaves, finely chopped
- 5 or 6 mint leaves, finely chopped
- 6 or 8 basil leaves, rolled and finely shredded
Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.
Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.
In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.
Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like. It would be perfect for a Jubilee party or barbecue too.