We are in the beginning stages of filming a series of Gardening episodes to help educate and inspire folks to grow food and herbs wherever they live. Our goal is to show simple and effective ways to make the most of your space. Everyone can grow something to feed themselves. I live in a suburb of Franklin, TN and I have about two acres. I have a large kitchen garden in the front yard where I grow vegetables, herbs, small fruits and flowers in raised beds.
This past week I invited Kate Yoho, local restaurateur and chef to my kitchen garden. Together Kate and I took inventory of my current produce and herbs, harvested as we went along then went to work in the kitchen to make an easy, healthy and delicious meal.
It didn’t take Kate long to come up with a French Potato Salad that would be a wonderful side dish that could become the main course with just a few additions.
The result was fabulous! Thanks Kate.
Oh yeah, here is the recipe…bon appetite!
French potato salad
1.5 lbs garden potatoes
1 T capers, chopped
1/3 c onions, chopped finely (I.e. Shallot, scallion, Vidalia)
2 T Dijon mustard
2 garlic cloves, grated or finely chopped
1 lemon, juiced
1/3 c vinegar such as white wine, red wine, champagne
1 c good tasting olive oil
1 c seasonal herbs (I.e. Parsley, basil, oregano, tarragon, thyme, marjoram,
sage, Rosemary) chopped
2 t kosher salt
1 t fresh black pepper
1. Boil potatoes in liberally salted water, the water should taste like the sea,
for 15 to 20 minutes, until fork tender but not falling apart. If using russet
or baking potatoes, quarter them and leave the skins on. Peel them and chop into 1/2 inch sections after boiling. This keeps the water from penetrating the
potatoes too completely and helps them hold together while boiling. If using
thin-skinned potatoes such as new, red, fingerling, or Yukon gold potatoes do
not peel, simply quarter if larger or chop into 1 1/2 inch cubes and boil to
fork- tender. Drain potatoes and peel if necessary (see above).
2. In a large bowl, whisk together capers, onion, mustard, garlic, lemon juice,
and vinegar. Slowly stream in olive oil whisking constantly until dressing is
emulsified. Stir in herbs. Season with salt and pepper.
3. Add warm potatoes to the bowl with dressing and toss to coat all potato
pieces well. Taste for seasoning and add salt and pepper if needed. If the
acid-oil balance is too strong in one direction for your taste, add a touch more
oil or vinegar to suit your taste.
This potato salad is great for picnics and warm weather events, as it contains
no mayonnaise and is wonderful served either warm, cold, or at room temperature.
French Potato Salad is easily turned into a meal salad with the addition of just
a few ingredients.
To morph French Potato Salad into a Nicoise Salad suitable for brunch, lunch, or
1/2 lb fresh green beans
2 6 oz cans or 12 ounces fresh seared tuna
4 hard boiled eggs, quartered
Fresh tomatoes cut into wedges
12 oz fresh mixed greens
Fresh cracked black pepper
1. Prepare potatoes and dressing as above, but cook 1/2 lb green beans during
the last 4 minutes of cooking the potatoes and drain them all together. Toss all
with half of the dressing made for potato salad.
2. Toss two 6 oz cans of drained solid tuna fish or 12 ounces seared fresh tuna
with half of the remaining dressing (1/4 of the total amount of dressing).
3. Arrange salad greens on serving platter. Top with tuna fish, potatoes and
green beans, and garnish with tomato wedges and egg quarters. Place each on a distinct area of the greens for visual appeal in the presentation. Drizzle
remaining dressing over all and top with fresh cracked pepper if desired.