French New Potato Salad with Summer Herb Coulis
Serves: 6 to 8
Summer new potatoes are dressed lightly, and with respect.
- 2 pounds first-of-summer potatoes, any variety, washed Add to list
- 1 cup loosely packed basil leaves Add to list
- 1/2 cup flat-leaf parsley, stems removed Add to list
- 1 sprig tarragon, leaves stripped and the stem discarded Add to list
- 3 or 4 garlic cloves Add to list
- 1/4 cup white or sherry wine vinegar Add to list
- 1/4 cup toasted hazelnuts Add to list
- 1/4 cup dry white wine (I love our local Sauvignon Blanc for this dish!) Add to list
- Generous salt and freshly ground pepper to taste Add to list
- 3/4 cup really nice extra-virgin olive oil Add to list
Optional for serving
- A fan of leaves of summer greens (sorrel, arugula, butter lettuce, frisÃ©e) Add to list
- Smoked oysters or smoked trout Add to list
- Nicoise and Picholine olives Add to list
- Roasted red peppers Add to list
- Sugar peas in the shell, lightly blanched Add to list
- Thin slices of Walla Walla sweet onion Add to list
Cut the potatoes in half or bite-sized pieces and simmer gently in salted water for 20 minutes, or until tender. Drain.
While the potatoes are cooking, combine the remaining ingredients, except the oil, in the bowl of a food processor and process until blended. You may need to stop and scrape down the sides a time or two. While the mixture is blending, add the oil and process until relatively smooth. Pour over the warm potatoes and toss gently.
Arrange any of the optional ingredients (above) around the perimeter of 4 supper plates.
Place a nice mound of potato salad in the center of each plate.
Accompany this summer symphony with a great loaf of bread and a glass of your chosen Sauvignon Blanc.
Recipe by, PCC Chef
Source: Sound Consumer, June 2011
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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