The Fourth of July is right around the corner, so here is a picnic/barbecue-worthy recipe to hopefully inspire you.
Potato salad is a staple for a lot of summer picnics, and many people think that means lots of mayonnaise, eggs, calories—and guilt.
Personally, I prefer the French style of potato salad, which is made with a vinaigrette instead of a heavy mayonnaise dressing. The advantages: There is less worry about food spoiling, and it’s better for you. Potatoes are a good source of vitamin C.
This version cuts out the mayo and instead supplies plenty of flavor from fresh herbs and a refreshing champagne vinaigrette. I prepared this salad for a wedding this weekend, but I might make it again for a Wednesday cookout.
Roasted Potato Salad with Fresh Herbs
20 minutes prep and 30 minutes cooking time
2 pounds fingerling potatoes, cleaned and dried
½ cup good olive oil
2 teaspoons kosher salt
3 tablespoons dry white wine (dry vermouth works well too)
¼ cup minced chives (or green onions)
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
2 tablespoons minced fresh tarragon (optional)
3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh ground white pepper
Preheat oven to 400° F.
NOTE: The potatoes to the right are not fingerlings. Presumably due to our cooler than normal temperature here in the Pacific Northwest, fingerlings have been difficult to come by.
While potatoes cook, mince the herbs and prepare the vinaigrette: Combine vinegar, mustard, ½ teaspoon of kosher salt and pepper. Whisk until combined.
Once potatoes are cool enough to handle, break them in half (or slice them—I prefer the more rustic look you get by breaking them). Place potatoes in a bowl and toss with the wine. Let the warm potatoes absorb the liquid for about 5 minutes. Then toss in herbs and vinaigrette. Season to taste with salt and pepper. Serve warm or at room temperature.