Recipe by DailyInspiration
Recipe posted in Epicurious, April, 2012 - recipe from Jacques Pepin. Posted for ZWT 8 - France. (boiling time for potatoes is estimated as none was given).
Top Review by threeovens
This was a nice change of pace from mayonnaise-based potato salad. I especially enjoyed the flavor of the onions after cooking them (okay, I admit it, I cooked them more like 3 minutes), they were so sweet.
- 2 lbs fingerling potatoes (or other small waxy potatoes)
- 1⁄2 cup extra-virgin olive oil (or a little more to taste)
- 1⁄2 cup scallion (green and white parts - 1/4 inch pieces)
- 1⁄2 cup onion, chopped
- 3 garlic cloves, mashed and coarsely chopped (1 1/2 tsp)
- 1⁄3 cup white wine
- 1 1⁄2 tablespoons Dijon mustard
- 2 -3 tablespoons chives, chopped
- 2 tablespoons fresh basil, tarragon and parsley, coarsely chopped (2 tbsp. combined (or more)
- 1 teaspoon kosher salt (or more to taste)
- 1⁄2 teaspoon fresh cracked black pepper (or more to taste)
- 1 large radicchio, leaves (about 6 from outside of head)
- 1 -2 hard-boiled egg, coarsely chopped
- fresh parsley, chopped
Directions See How It's Made
- Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.