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David Tanis’ French Potato Salad

French potato salad

These sophisticated vinegary potatoes from the former chef of Chez Panisse have little in common with the mayo-heavy potato salad of yesteryear.

David Tanis, a former chef at Chez Panisse, favors a vinegary, herby potato salad in the French style - no mayo here.

Ingredients: 

2½ to 3 pounds yellow-fleshed potatoes, such as Yukon Gold
Salt and black pepper
3 tablespoons red wine vinegar
1tablespoon Dijon mustard
6 tablespoons fruity extra-virgin olive oil, plus more as needed
1 tablespoon tarragon leaves
1 tablespoon snipped chives

Recipe directions: 

Put the potatoes in a large pot, cover with water, salt generously and bring to a boil over high heat. Reduce heat to a brisk simmer. Cook for about 30 minutes, until cooked through but firm. (Test with a skewer or paring knife.) Drain.

When the potatoes have cooled enough to handle, but while they are still warm, cut them into thick slices (about ⅜ inch) and place in a large low bowl.

In a small bowl, add the vinegar and mustard, stirring to dissolve. Whisk in the olive oil and season to taste with salt and pepper. Pour the dressing over the warm sliced potatoes and very gently and briefly toss with your hands, taking care not to break the slices. Sprinkle with a little salt and leave to cool at room temperature.

When the potatoes have cooled, add the tarragon leaves and chives (save some of the herbs for garnish) and very gently toss again. Taste, adjust for salt and toss one more time. The salad should be fairly oily; drizzle with a little more oil if necessary. Serve at room temperature, sprinkled with reserved herbs.

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