French Potato Salad

Hooked on the French potato salad Monkey made last Friday, I decided to make it again last night. The ingredients list is pretty straightforward. I modified according to what was available at TJ's: omitted the chervil and tarragon, substituted red onion for shallots and red wine vinegar for white wine vinegar. Sadly, I undercooked my potatoes, foolishly not tasting them before taking them out of the pan. Poo. Nevertheless, the dressing was delicious. The roquefort cheese was delicious. I can't wait to make this again.


Look at that delicious mold.


To pair with the potatoes, I made a salad of baby spinach, radishes, cranberries, and candied walnuts, dressed with Newman's honey mustard dressing (surprisingly tasty). I used the same candied walnuts recipe that Monkey made Friday, and I swear I'll be making candied walnuts for the rest of my life. I could eat these like popcorn. Nuts are suppose to be good for you right?


Be sure to keep an eye on these suckers as they could burn quickly if neglected. Stir stir stir, and thou shalt be rewarded.


Lastly, I leave you with this picture Badge took on the D40 of one of his lonely hearts meals while I was in Philly. Look at that setup. So proud, so proud...


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French Potato Salad with Dijon Mustard and Fines Herbes
Courtesy of Monkey

If fresh chervil isn't available, substitute an additional 1/2 tbs of minced parsley and an additional 1/2 tsp tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.

2 lbs small (about 2-inch diameter) red potatoes, unpeeled, scrubbed, and cut into 1/4 inch thick slices
2 tbs salt
1 medium garlic clover, peeled and threaded on skewer
1 1/2 tbs champagne vinegar or white wine vinegar
2 tsp dijon mustard
1/4 cup olive oil
1/2 tsp ground black pepper
1 small shallot, minced (about 2 tbs)
1 tbs minced fresh chervil leaves
1 tbs minced fresh parsley leaves
1 tbs minced fresh chives
1 tsp minced fresh tarragon leaves

Place potatoes, 6 cups of cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanche, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm, about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in a single layer on rimmed baking sheet.

Press garlic through garlic press or mince by hand. Whisk garlic, reserved water, vinegar, mustard, oil and pepper in a small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.

Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately

Variations:

#1. Follow above recipe, omitting herbs and tossing dressed potatoes with 1/2 cup walnuts, toasted and coarsely chopped, 4 oz Roquefort cheese, crumbled and 1 small bunch arugula, washed, dried, and torn into bite sized pieces along with shallots in step 3.

#2. Follow above recipe, omitting herbs and substituting 2 tbs minced red onion for shallot. Toss dressed potatoes with 2 medium red radishes, thinly sliced, 1/4 cup capers and 1/4 cup cornichons, thinly sliced, along with red onion in step 3.

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Candied Walnuts
Courtesy of Bon Appétit

Nonstick vegetable oil spray
1 cup walnuts (about 3 1/2 ounces)
2 tablespoons light corn syrup
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)