French Potato Salad With Fine Herbes
A Taste of France: Warm Potato Salad with Fines Herbes
Summer is in full swing, and that means it's time for potlucks, barbecues, and all sorts of delicious gatherings with friends and family. The next time you need to add a side salad to your next get-together, think of this delightful French Potato Salad with Fines Herbes.
At a recent SpiceTopia Mediterranean cooking class, this easy potato salad recipe was oohed and ahhed over! The combination of lemon juice, blanched garlic, and Fines Herbes add a bright fresh flavor to red potato salad.
What are Fines Herbes?
Pronounced "FEEN ERBS," Fines Herbes is a classic French combination of herbs known for its delicate and bright notes. The exact origin can be traced back to at least 1903, with famed French chef Auguste Escoffier including a Fines Herbes recipe in his writings.
Traditionally, Fines Herbes includes three core ingredients: tarragon, parsley, and chives. The fourth herb can be either marjoram or chervil. Our recipe uses a delightful blend of organic tarragon, parsley, chives, and marjoram for a well-rounded flavor profile.
Blanching Garlic: Mellow That Bite
Garlic is a powerhouse ingredient, adding depth and pungency to countless dishes. However, raw garlic can sometimes be overpowering and isnβt often used in French cooking. Blanching is a simple technique that mellows the garlic's sharp bite while preserving its wonderful flavor.
Here's how to blanch garlic for this recipe:
- Fill a small saucepan with water and bring it to a simmer.
- Peel the garlic clove.
- Thread the garlic clove onto a skewer or small fork. This makes it easier to retrieve from the water.
- Carefully lower the garlic clove into the simmering water for 45 seconds.
- Remove the garlic and immediately place it in a bowl of cold water to stop the cooking process.
Once blanched, the garlic will be soft and much milder in flavor, perfectly complementing the delicate potato salad.
Is this a Vegetarian Potato Salad?
This recipe is not only bursting with fresh flavor, but it's also vegetarian, vegan, dairy-free, gluten-free, and incredibly easy to make. It's the perfect side dish for a warm summer day, and it's sure to impress your guests with its elegant simplicity no matter their dietary preference.
Technique
A Celebration of Simplicity
This Fines Herbes Potato Salad is all about showcasing fresh, high-quality ingredients. The recipe itself is delightfully simple, requiring minimal prep and cooking time. Here's a quick rundown of the steps involved:
- Thinly slice the red potatoes and cook them in boiling water until tender.
- While the potatoes cook, blanch the garlic clove in the same pot the potatoes are cooking, and whisk together the vinaigrette dressing.
- Drain the potatoes, spread them across a baking sheet, and pour the dressing over the potatoes. Let the salad sit for at least 10 minutes to allow the flavors to meld.
That's it! With just a few steps, you'll have a healthy potato salad that's perfect for summer entertaining or even a weeknight dinner.
Serving Suggestions
This French Potato Salad is perfect served warm or at room temperature. It's a delicious accompaniment to grilled chicken, fish, or burgers. You can also enjoy it on its own as a light lunch or side dish.
Looking For More Simple and Healthy Mediterranean Recipes?
Let's get cooking!
- 2 pounds small red potatoes
- 2 tbsps Pacific Flake Sea Salt
- 1 clove Fresh garlic (peeled)
- 1/4 cup Olive Oil
- 1 1/2 tbsps white wine vinegar
- 1 lemon (juiced)
- 2 tsps Dijon mustard
- 1/2 tsp pepper
- 1 small shallot (minced finely)
- 1 tbsp Fines Herbes
Thinly slice the potatoes and place them in a saucepan. Add enough water to cover them by 1 inch. Bring to a boil, add 2 tablespoons of salt, then reduce heat and simmer for 5-8 minutes, or until just tender.
While the potatoes cook, blanch the garlic clove for 45 seconds by lowering it into the simmering water on a skewer or fork.Β Once done, remove, dice finely.
Make the vinaigrette by whisking together the olive oil, Fines Herbes, white wine vinegar, lemon juice, Dijon mustard, diced blanched garlic, and pepper.
Reserve ΒΌ cup of the cooking water before draining the potatoes and add it to the vinaigrette.
Drain the potatoes and arranging them in a single layer on a baking sheet.
Drizzle the dressing over the warm potatoes. Let the potatoes sit for at least 10 minutes before serving.
