I originally shared this new potato salad recipe via our email list a few years ago and posted it on FB but since some folks are not on social media, I'm sharing it here. I've had friends rave about how much they love it, even when they make it for themselves so you should really give it a try. If you aren't vegetarian/vegan, I recommend cooking up some crispy bacon and tossing it in the mix for a little crunch and salty satisfaction.
Yadira's French Potato Salad
2 pounds new potatoes
1/2 cup olive oil
1 garlic clove, smashed or diced super fine
2 tablespoons champaign vinegar or 1/3 cup white wine
1 teaspoon sugar (optional)
1.5 tablespoons dijon or stoneground mustard
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1/2 bunch green onions, chopped (white and green parts)
1 tablespoon fresh thyme leaves, chopped
Salt to taste
*Fresh herbs and new potatoes are key to this recipe. Do not substitute dried herbs or storage potatoes that need to be peeled and have a starchy texture.
Bring cold fresh water to a boil, add potatoes and cook over medium heat for 15-20 minutes. Do not overcook. You want the potatoes to have some give but still have a bit of firmness. Cooking time may be longer depending on the size and freshness of your potatoes. Meanwhile, combine olive oil, garlic, vinegar, sugar, dijon and chopped herbs in a bowl. Allow to sit at room temperature for at least 10 minutes. Drain the potatoes and spread out onto a cutting board. As soon as they are cool enough to handle, start cutting them into halves or quarters (you want them to be as warm as possible). Place potatoes in a large bowl and mix in the dressing. Coat evenly and thoroughly. Serve warm. Can also be stored and served cold. Both are delicious!
Fresh Fennel Slaw
Weather you hate cabbage, or it isn't available locally in your area at this time, this is a delicious and mild alternative. I doubled the recipe because I love fresh salads like this and we ate it on potato tacos one night, as a side dish with BBQ chicken the next night and I even snuck a snack by making a focaccia BBQ chicken and slaw sammie, a testament to the versatility of this slaw! I think it would be amazing on seafood too.
2 Fennel bulbs, sliced as thin as you can get them without injuring yourself
1/2 bunch Radishes (3-4 radishes), sliced thinly
1/4 -1/2 Medium Onion, sliced thinly
1-2 Garlic Cloves, crushed or finely diced
1/2 bunch Cilantro, chopped (optional)
1 Carrot, shredded (I never peel my carrots but you can)
2 Tbsp Olive Oil
2 Tbsp "neutral" oil such as safflower, canola, etc
1/2-1 whole Lime, juiced
2 Tbsp White Wine Vinegar
1/2 tsp Salt
First prep your vinaigrette by combining your oils, lime juice, vinegar and salt. You want it to have a punch so if you taste it and you pucker, that's good! It will mellow out once you add more ingredients.
Add the onion and garlic to your vinaigrette, allow to sit at least 10 minutes.
Toss the remaining ingredients with the vinaigrette. Allow to sit at room temp for at least 15 minutes and up to 2 hours. Stir frequently to disburse the vinaigrette evenly.
Will store for a day in the fridge if you have any left overs.