GREEN POTATO SALAD WITH CHAMPAGNE VINAIGRETTE

Last year I bought a five year CSA share from Siena Farms in Sudbury, Massachusetts. Every week it feels like Christmas when I open the box. While the farm manager has taken to sending out an email in advance noting what will be in that week's share, I prefer the good old-fashioned surprise of opening the box and carefully pulling out the bounty bit by bit. The herbs are cherished, but extremely perishable. Out of desperation to use as many of them as I could, I cobbled together this potato salad. Turns out, this is a perfect year-round salad that is hearty, yet heat tolerant enough for outdoor entertaining. It is also pretty enough for Easter brunch and satisfying enough for all the Irish potato lovers on my husband's side of the family.

Nota bene: This salad may be made up to one day in advance. Use whatever herbs are available. Rather than open a container of vegetable broth, I use vegetable demi-glace. It comes in a tiny, concentrated, gelatin form and packs a fresher, more powerful punch. To make 2 tablespoons of broth for this recipe, use 1/2 teaspoon demi-glace and 2 tablespoons of boiling hot water.

Ingredients

  • 2 pounds small new potatoes (red, purple, white or a combination)

  • 1 tablespoon kosher salt

  • 2 tablespoons white wine

  • 2 tablespoons vegetable broth

  • 3 tablespoons champagne vinegar

  • 1 teaspoon Dijon mustard

  • 2 teaspoons sea salt

  • Freshly ground black pepper

  • 7 tablespoons olive oil

  • 4 scallions, white and green part minced

  • 20 basil leaves, chiffonade

  • 2 tablespoons fresh dill, minced

  • 3 tablespoons flat leaf parsley, minced

Directions

1. Bring a large pot of cold water to a boil. Add 1 tablespoon kosher salt to the water. Add the potatoes and cook until the potatoes are tender, about 20 minutes.

2. Drain the potatoes and put them in a large bowl and cover to steam for a few minutes. When they are cool enough to pick up, slice them into halves or quarters depending on their size. Drizzle with wine and vegetable broth.

3. Whisk the vinegar, sea salt, freshly ground pepper, and mustard together. Add the olive oil slowly, while whisking vigorously, to make an emulsion.

4. Pour the dressing over the potatoes and add the scallions, basil, dill and parsley.

5. Taste for seasoning. Add more sea salt and pepper if needed. 

Serves 6