Nourish
GRILLING THIS WEEKEND? THIS POTATO SALAD IS THE PERFECT SIDE DISH.
This weekend marks the official kick-off to grilling season, and we’ve been pinning recipes right and left. But what about the unsung heroes of grilling season: the side dishes? For inspo, we turned to Lauren Chandler, a chef and teacher who specializes in teaching people how to cook everyday meals with seasonal whole foods and healthy ingredients. Using the abundance of fresh herbs that are in season right now, Lauren came up with this flavorful twist on a traditional favorite. Take it away, Lauren!
Herbs are coming on strong this time of year, and they’re the perfect way to liven up dishes. While herbs with woody stems like thyme and rosemary can be overpowering, there’s really no such thing as too much when it comes to delicate leafy herbs like the ones in this recipe. With herbs like dill, chervil, and cilantro, you can even mix in the very tender stems. Some herbs, like tarragon, are stronger in flavor than others, so keep that in mind when choosing your combo for this recipe.
This potato salad is a welcomed bright and fresh alternative to the mayonnaise-based standard. My student shared the recipe with her Midwestern mayo-lovin’ relatives who were skeptics. Now they’re converts and have added the dish to their regular potluck rotation! It works equally well with beets, turnips, radishes, rutabaga, and the like.
FRESH HERB + POTATO SALAD
Serves 4 – 6
2 pounds small young waxy potatoes (for example, Russian Banana, Rose Finn Apple, or fingerling)
1/4 cup olive oil
1 Tablespoon red-wine vinegar
1 Tablespoon Dijon mustard
1 large shallot, minced (around ¼ cup)
1 cup roughly chopped fresh leafy herbs (for example, parsley, tarragon, cilantro, basil, chervil, dill, mint, chive)
Sea salt and freshly ground black pepper
- Chop the potatoes into bite-size pieces and place in a pot of cold water. There should be at least 3 inches of water above the potatoes. Add 1 Tablespoon of salt, bring to a boil, and then reduce to a simmer and cook for 8-12 minutes, until the potatoes are tender. Test by removing a couple of pieces at 8 minutes and slicing into them with a pairing knife. The knife should go through easily.
- While the potatoes are cooking, in a small bowl, whisk together the olive oil, vinegar, mustard, and shallot.
- Drain the potatoes, and place them on a sheet tray. While still hot, gently toss the potatoes with the dressing plus salt and pepper to coat, and distribute in an even layer to hasten cooling. Once cool, fold in the herbs. It may look like a lot of dressing, but it will absorb. Taste and re-season, adding more vinegar if it needs brightening. Don’t be shy about using a lot of salt and pepper – this dish benefits from it.
- Store for up to four days in an airtight container in the refrigerator.
Check out the B3 Kitchen for more recipes and start your 15-day free trial of barre3 online today!
This weekend marks the official kick-off to grilling season, and we’ve been pinning recipes right and left. But what about the unsung heroes of grilling season: the side dishes? For inspo, we turned to Lauren Chandler, a chef and teacher who specializes in teaching people how to cook everyday meals with seasonal whole foods and healthy ingredients. Using the abundance of fresh herbs that are in season right now, Lauren came up with this flavorful twist on a traditional favorite. Take it away, Lauren!
Herbs are coming on strong this time of year, and they’re the perfect way to liven up dishes. While herbs with woody stems like thyme and rosemary can be overpowering, there’s really no such thing as too much when it comes to delicate leafy herbs like the ones in this recipe. With herbs like dill, chervil, and cilantro, you can even mix in the very tender stems. Some herbs, like tarragon, are stronger in flavor than others, so keep that in mind when choosing your combo for this recipe.
This potato salad is a welcomed bright and fresh alternative to the mayonnaise-based standard. My student shared the recipe with her Midwestern mayo-lovin’ relatives who were skeptics. Now they’re converts and have added the dish to their regular potluck rotation! It works equally well with beets, turnips, radishes, rutabaga, and the like.
FRESH HERB + POTATO SALAD
Serves 4 – 6
2 pounds small young waxy potatoes (for example, Russian Banana, Rose Finn Apple, or fingerling)
1/4 cup olive oil
1 Tablespoon red-wine vinegar
1 Tablespoon Dijon mustard
1 large shallot, minced (around ¼ cup)
1 cup roughly chopped fresh leafy herbs (for example, parsley, tarragon, cilantro, basil, chervil, dill, mint, chive)
Sea salt and freshly ground black pepper
- Chop the potatoes into bite-size pieces and place in a pot of cold water. There should be at least 3 inches of water above the potatoes. Add 1 Tablespoon of salt, bring to a boil, and then reduce to a simmer and cook for 8-12 minutes, until the potatoes are tender. Test by removing a couple of pieces at 8 minutes and slicing into them with a pairing knife. The knife should go through easily.
- While the potatoes are cooking, in a small bowl, whisk together the olive oil, vinegar, mustard, and shallot.
- Drain the potatoes, and place them on a sheet tray. While still hot, gently toss the potatoes with the dressing plus salt and pepper to coat, and distribute in an even layer to hasten cooling. Once cool, fold in the herbs. It may look like a lot of dressing, but it will absorb. Taste and re-season, adding more vinegar if it needs brightening. Don’t be shy about using a lot of salt and pepper – this dish benefits from it.
- Store for up to four days in an airtight container in the refrigerator.
Check out the B3 Kitchen for more recipes and start your 15-day free trial of barre3 online today!
