Jacques' salad is particularly nice for winter meals — the hot potatoes are tossed with white wine and oil, sauteed onions, scallions and garlic. Serve it warm, with slices of hot homemade sausage arranged on top or with other meats.
Ingredients
- 2 pounds fingerling potatoes or other small waxy potatoes
- 1/2 cup or so extra-virgin olive oil
- 1/2 cup 1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
- 1/3 cup white wine
- 1 1/2 tablespoons Dijon-style mustard
- 2 to 3 tablespoons chopped chives
- 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
- 1 teaspoon kosher salt, plus more, if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
- For serving and garnishing
- Large radicchio leaves, about 6, from the outside of the head
- 1 or 2 hard-boiled eggs, coarsely chopped
- Chopped fresh parsley
Directions
Scrub the potatoes and put 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. (Scrape the skin from the cooked potatoes, if you want, 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 of 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 chopped egg around the edges, and parsley over the top.
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By tlscherber_10828247
Robbinsdale, MN
on May 22, 2012
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I made this a couple of times for my husband and step-son. Had been looking for a potato salad recipe that I would enjoy - as I am not a potato salad gal, and they LOVE it. This was an excellent addition to my recipe box. Simple, DELICIOUS, devoured by the family. I left out the eggs and did not serve on lettuce, but as a traditional potato salad to serve along side grilled chicken, etc.
By justkellym
Columbia, MD
on July 19, 2011
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I was looking for a German potato salad when I came across this and decided to try it for a meeting that I had to attend. I tripled the recipe and still came home with nothing extra. People at the meeting were begging for the recipe. My son was so upset that I didn't have extra when I came home that I had to make another batch the next day. He still eats it by the platefuls.
I did make a few changes. I used dill instead of the basil or other herbs because dill was what I had a taste for. I didn't have white wine on hand so I used rice wine vinegar. Then also used only about half the dijon mustard, I find that much more than that overpowers everything. It's delish!
By gruvngyrl_7691711
San Mateo, CA
on May 17, 2009
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I made this about 8 years ago for a bbq that my then-boyfriend and I were to attend. Upon first taste, I thought it was unremarkable at best, but at that point, it was too late to make anything else.
I brought it to the party, and to my surprise, it was gobbled up. I hadn't tasted it at all because I didn't like it to begin with, but when a girl came up to me and told me it was the best potato salad she'd ever had, I went back for another taste. It was AMAZING! It'd been sitting for several hours at that point, so I guess all the flavors had had a chance to meld together, making for a wonderful, flavorful, basil-y, garlicky potato salad unlike any other.
Now that I've found this long lost recipe again, I will be making it tonight! My suggestion is that if you don't like this salad, let it sit around for a while. It definitely gets better with time.
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