Food & Drink Magazine

Bistro Potato Salad

By Mariealicerayner @MarieRynr
  photo SAM_7142_zps7cbfcf56.jpg  
I am just loving this summer heat wave we are having.  We have had several really poor summers in a row here in the UK, so this sunny warm weather is lovely to see!  
 photo SAM_7146_zps1f2895c4.jpg  
A few weeks back we planted lots of salad leaves in portable troughs by our back/kitchen door.   They are doing beautifully along with the variety of herbs I have planted . . . and this weather is just perfect for using them!  
 photo SAM_7147_zps68c32f69.jpg  
We holidayed in the South of France one year and had a lovely time.  It was so quiet and sunny . . . and filled with beautiful medieval walled towns, cobbled streets . . . and gorgeous bistros where you could get the loveliest simple dishes . . .  
 photo SAM_7148_zps3dcb775d.jpg  
Dishes very similar to this salad . . . the type of thing that you might served in someone's home were you to drop by for a meal . . . simple food, using beautiful fresh ingredients, simply and well prepared.  
 photo SAM_7149_zpsa05720c7.jpg  
Delicious flavours.   This salad uses lovely baby salad greens . . . fresh herbs . . . today I used mint, dill, tarragon, parsley and chives, and a few spring onions . . .  a few thinly sliced crisp garden radishes complete the picture . . .
 photo SAM_7149_zpsa05720c7.jpg
Do use a good quality Sherry Vinegar . . . and a good quality Dijon mustard.   It goes without saying that you want a good salad quality extra virgin olive oil.  Some boiled new potatoes.   A couple of sliced hard boiled eggs . . . and you have a meal fit for a king.  
 photo SAM_7154_zps3e15eea4.jpg  
As the Toddster tucked into his tonight he said to me . . . "Your salads are never boring!"  That made my day.   I hate boring salads . . . don't you?  
 photo SAM_7153_zps00e93455.jpg  
And I loved that he notices.  Mind . . . the barbequed Bratwurst on the side didn't hurt . . . 
 photo SAM_7141_zps2f65dbb2.jpg   

*Bistro Potato Salad *
Serves 2Printable Recipe  

A refreshingly light supper salad filled with herbs and dressed with a sherry vinaigrette. 
For the salad:2 pounds new potatoes2 large free range eggs1 tsp vinegar1 small handful of spinach leaves trimmed1 small handful of mixed lettuce leavesseveral sprigs of tarragon, finely chopped2 mint leaves, finely chopped5 sprigs of dill, finely chopped2 spring onions, finely chopped1 TBS roughly chopped chives4 radishes, finely slicedfine sea salt and freshly ground black pepper 
For the dressing:1 tsp Dijon mustard1 TBS good sherry vinegar3 TBS olive oil 
Bring a large saucepan of lightly salted water to the boil.   Add the potatoes and simmer over medium heat for 30 minutes until al dente.  While the potatoes are cooking, hard-boil the eggs in a small saucepan to which you have added 1 tsp vinegar.  Bring the water to the boil then slide the eggs carefully into the boiling water.  Cook for 8 to 9 minutes, then drain and run under cold water until they are cool enough to handle.  Peel, cut into quarters and set aside.
Drain the potatoes and refresh under cold water.  Peel and then cut the potatoes into thick slices.   Put them in a bowl and drizzle with some sherry vinegar.
Arrange the salad leaves on a large serving dish, leaving a space in the center for the potatoes.   Sprinkle with the herbs, spring onions and chives.  Season with salt and drizzle with a bit more sherry vinegar.   Put the potatoes in the center and arrange the egg quarters around them.
Whisk together the mustard, vinegar and oil for the vinaigrette.  Season to taste with salt and pepper.  Pour the dressing over the potato salad.   Sprinkle with a few extra herbs and the radish slices and serve.
 photo SAM_7152_zps72e18695.jpg
We seriously made short work of this in no time . . . it was unctuously delicious.   Creamy new potatoes, crisp and peppery radishes, herby salad leaves . . . and a dressing with punch.   Glorious!

Back to Featured Articles on Logo Paperblog