Potato salad like you've never tasted before. The fingerling potatoes used in this recipe are perfected by their pairing with champagne vinegar, dijon mustard, and minced fresh dill, courtesy of Maire Byrne, chef and founder of Thyme Cafe and Market.
Recipe: Provencal Potato Salad
Yields: 4-6 servings
2 pounds of multicolored heirloom fingerling potatoes
2 tablespoons white wine
1/4 cup vegetable stock
2 tablespoons of champagne vinegar
1 teaspoon dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil
1/2 cup sliced shallots
2 tablespoons minced fresh dill
2 tablespoons thyme leaves
2 tablespoons chopped fresh basil leaves
2 cups haricot verts, stems removed cut in half
1/4 cup capers
1 cup halved cherry tomatoes
1/2 cup kalamata olives
Drop the multicolored fingerlings into a large pot of boiling salted water and cook for 20/30 minutes until they are just cooked.
Drain in colander. As soon as you can handle them, cut in half (or quarters if the potatoes are larger) and place in a medium bowl.
Toss gently with the wine and vegetable stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, salt, pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the shallots, dill, thyme, basil, salt, pepper and toss. Add herbs to garnish.
When ready to serve, add haricot verts, capers, cherry tomatoes, kalamata olives.