French potato salad with citronette

Gluten Free, Vegetarian, Dairy Free, Soy Free

6 - 8 Servings, 250 Calories/Serving

20 – 30 Minutes

Instead of mayonnaise or vinaigrette, we’ve dressed this potato salad with a lively lemon citronette. Whole grain mustard adds a bite and helps emulsify the dressing while fresh thyme and tarragon lend decidedly French flavor to the whole affair.

Ingredients

  • For the potato salad:
  • 2 pounds French fingerling potatoes
  • 4 pasture-raised organic eggs
  • 2 or 3 shallots
  • 6 scallions
  • 1 or 2 cloves fresh garlic
  • Small bunch fresh chives
  • 2 tablespoons capers
  • Large bunch fresh flat-leaf parsley
  • For the citronette:
  • 1 lemon
  • 2 sprigs fresh thyme
  • Fresh tarragon
  • Fresh dill
  • 2 tablespoons whole grain mustard
  • Small bunch fresh flat-leaf parsley
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Instructions

1

Cook the potatoes

In a large sauce pot over medium heat, add the potatoes and enough water to cover, season generously with salt, and bring to a boil. Cook until the potatoes are tender when pierced with a knife, 12 to 14 minutes. Drain and set aside to cool. While the potatoes cook, cook the eggs.

2

Cook the eggs

Bring a small sauce pot of water to a boil, and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook, 9 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, prepare the salad ingredients.

3

Prep the salad ingredients

  • Peel and finely chop the shallots.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Coarsely chop the chives.
  • Rinse the capers, pat dry, and then coarsely chop.
  • Strip the parsley from the stems; coarsely chop the leaves. Divide into two equal portions, one for the salad and one for the citronette.
In a small frying pan over medium-low heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots and white parts of the scallions, season with salt and pepper, and cook until just starting to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Transfer to a plate.

4

Prep and make the citronette

  • Zest and juice the lemon.
  • Strip the thyme leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the tarragon.
  • Strip the dill from from the stems.
In a small bowl, combine 1 teaspoon lemon zest and 2 tablespoons lemon juice with the whole grain mustard, 2 teaspoons thyme, 2 teaspoons tarragon, 1 tablespoon dill, and 1 tablespoon parsley. Stir in 6 tablespoons olive oil, season to taste with salt and pepper, and mix well to combine.

5

Finish the salad

  • When cool enough to handle, cut the potatoes into 1-inch pieces.
  • Cut the hard-cooked eggs in half, then cut the halves into quarters.
  • In a large bowl, combine the potatoes, shallot mixture, green parts of the scallions, chives, capers, and the remaining parsley and toss with as much of the citronette as you like. Gently fold in the eggs and season to taste with salt and pepper.

6

Serve

Transfer the potato salad to a serving dish and enjoy.

Nutrition per serving: Calories: 250, Protein: 6 g, Total Fat: 14 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 2 g, Cholesterol: 75 mg, Carbohydrates: 23 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 250 mg

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