Oh là là, Spud Savvy!
Warm Red Potato Salad with Roasted Garlic-Mustard Vinaigrette
35 minutes
Serves 4
SideFrenchGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by the French bistro classic, this warm potato salad gets a scientific boost from a creamy, butter-enriched vinaigrette laced with roasted garlic. You'll learn the art of balancing emulsion and temperature for maximal flavor and texture.
Ingredients
Yield
4
Instructions
- 01Place the red potatoes in a large saucepan and cover with cold water by 1 inch. Add 2 teaspoons of kosher salt and bring to a gentle boil over medium-high heat. Reduce to a simmer and cook until just fork-tender, about 12-15 minutes. Drain thoroughly.
- 02While the potatoes cook, whisk together the white wine vinegar, Dijon mustard, roasted garlic paste, and black pepper in a large mixing bowl until smooth.
- 03Slowly drizzle in the olive oil while whisking vigorously to form a creamy vinaigrette. Set aside.
- 04In a small saucepan over medium-low heat, melt the butter. Add the milk and heat together until just steaming but not boiling, then remove from heat.
- 05Add the hot, drained potatoes to the bowl with the vinaigrette. Gently toss to coat.
- 06Pour the warm butter-milk mixture over the dressed potatoes and toss again until everything is evenly coated and glossy.
- 07Transfer to a serving platter and sprinkle with parsley. Taste and season with additional salt and pepper if desired. Serve warm.
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