Recipes

Spring Potato Salad

Summer comes to the table when this deconstructed and reinterpreted potato salad is served. By compartmentalizing large cuts of ingredients and plating them on top the dressing with pickled shallots and cucumbers, the salad goes from ordinary to extraordinary.

Makes 6 servings

Ingredients

  • QUICK-PICKLED CUCUMBERS AND SHALLOT
  • 1 cup water
  • ⅓ cup white vinegar
  • 1 tbsp granulated sugar
  • 2 tsp kosher salt
  • 4 mini cucumbers, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 tbsp chopped fresh dill
  • POTATO SALAD
  • 1 medium fennel bulb
  • 2 tbsp olive oil
  • Kosher salt and freshly coarse-ground pepper
  • 2 lb red and/or yellow baby potatoes
  • 6 large eggs
  • FRESH HERB DRESSING
  • 1 cup mayonnaise
  • ½ cup tightly packed fresh basil leaves
  • ½ cup tightly packed fresh tarragon leaves
  • ½ cup tightly packed fresh dill
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 2 tsp bottled capers, drained
  • ½ tsp kosher salt

Directions

  1. Preheat oven to 425°F.
  2. For pickled cucumbers and shallot, in a small bowl combine water, vinegar, sugar and salt; stir until sugar is dissolved. Add cucumbers, shallot and dill; set aside.
  3. For potato salad, trim fronds from fennel and reserve for garnish. Thinly slice fennel bulb lengthwise; place in a rimmed baking pan. Drizzle with olive oil; lightly sprinkle with salt and black pepper. Roast for 15 minutes or until crisp-tender. Remove from oven; set aside to cool.
  4. Meanwhile, cook potatoes in lightly salted boiling water for 12 to 14 minutes or until fork-tender. Use a slotted spoon to remove potatoes from the water; reserve cooking water. Cut potatoes in half or quarters; set aside to cool.
  5. Return cooking water to a boil. Add the green beans and cook for 1 minute. Drain green beans in a colander; rinse with cold water to stop cooking. Set beans aside to cool.
  6. Place the eggs in a single layer in a large saucepan. Add enough cold water to cover by 1 inch. Bring water to a rolling boil over medium-high heat. Remove from heat; cover and let stand for 6 minutes. Drain eggs and cover with cold water to stop the cooking. Let stand for 10 minutes; drain. Peel shells from eggs; rinse eggs and cut each in half.
  7. For fresh herb dressing, in a blender combine mayonnaise, basil, tarragon, dill, garlic, lemon juice, capers and salt. Cover and blend until smooth.
  8. To serve, spoon dressing onto one half of each of 6 serving plates. Arrange cooled potatoes and pickled cucumbers and shallot on dressing. Arrange green beans, roasted fennel and eggs next to potatoes. Season to taste with kosher salt and coarse-ground black pepper. Garnish with chopped fennel fronds, if desired.

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