Fingerling potato salad with spring vegetables
It’s summer potato salad time, even though summer is not quite here yet. Yesterday was a sunny day so I finally got all the new herbs planted. A lot of them grow back every year but I still like to plant new ones and refresh the look each season. The chives are threatening to take over their section, competing furiously with the adjacent spread of oregano. Various thymes are stubbornly rooted, refusing to budge (I tried to move some) and sprawling all over in a few places in our rooftop garden. And the sorrel, don’t even ask. They think they own the place and I constantly have to trim them or a rebellion in the garden will surely erupt.
So I found fingerling potatoes the other day. They are one of my favourite varieties, slender and long with buttery texture and sweet flavour. Since I also had a few exotic radishes in the fridge that were calling for my attention I wanted to use them all together in a simple and colourful salad. A few green beans as well, not the best I have ever seen but I still, green beans, and to round it up, a few hard boiled eggs. This is a perfect salad to toss with a simple vinaigrette and shower with excellent salt. For us this is dinner, not much else is needed. If you have other similar vegetables, by all means, use them as well (I had a few asparagus stalks that went into the salad).
1.5 lb fingerling potatoes
1 watermelon radish
1 black radish
1 purple radish
A bunch of green beans
4 eggs, hard boiled
Salt and pepper
Fresh chives, chopped
Micro green for garnish
1-2 teaspoon dijon mustard
2 tablespoons sherry vinegar
Salt and pepper
6-7 tablespoon olive oil
Place all vinaigrette ingredients in a small glass jar and shake to emulsify.
Place the potatoes in a pot, cover with cold water and bring to a boil.
Add a large pinch of salt, lower heat and simmer just until the potatoes are cooked through, being careful not to over cook.
Remove the potatoes from the water and when cool enough to handle, cut in half lengthwise and peel.
Place peeled potatoes in a bowl and drizzle some of the dressing over while they are still warm. Add salt and toss gently.
Slice the radishes on a mandolin into very thin slices. You may not need to use all the radishes if they are really large. Slice as much of each radish as you need for the salad.
Cook the green beans in boiling salted water until crisp tender. Remove, drain and add to the potatoes.
Boil the eggs: place them in a pot with water and bring to a boil. As soon as the water boils remove the pot from the heat, cover and let sit for 10 minutes. Then rinse the eggs under cold water and peel.
Combine all the salad ingredients together, drizzle more dressing over and shower with good sea salt.
Serve at room temperature.