Red-White-Blue Potato Salad
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
2 lbs Blue or purple potatoes, peeled, quartered, and steamed
1 medium Watermelon radish, thinly sliced
4-6 Red radishes, thinly sliced
1 small Shallot, finely chopped
2 Tbsp Chicken stock
2 Tbsp Dry white wine
1/2 tsp Dijon mustard
2 tsp Kosher salt
1 tsp Ground black pepper
2 Tbsp Dill, finely chopped
2 Tbsp Flat leaf parsley, chopped
2 Tbsp Basil, julienned
1 Tbsp Lemon juice, freshly squeezed
1/2 cup Olive oil
1-2 cups Micro greens
Garnish Grano Padano
Instructions
- Mix warm steamed potatoes with chicken stock and wine, sit 10 minutes
- In large bowl, mix potatoes, radishes, and shallots
- In small bowl, stir together mustard and next 6 ingredients
- Briskly mix in olive oil in a thin stream
- Add dressing to potato mixture and stir gently
- Place micro greens on large serving platter, pour on potato mixture
- Garnish with Grano Padano cheese