Herbed Potato Salad with Shallots and Radish

“This fresh herbed potato salad is inspired by the simple elegance of French picnic cooking. Tender potatoes are tossed warm in a bright Dijon and lemon dressing, then layered with crisp radishes, delicate shallots, and plenty of fresh herbs.”

Difficulty

Intermediate

Yield

Serves 4 - 6

Ingredients

2 pounds baby potatoes, halved5 radishes, thinly sliced1 small shallot, very thinly sliced2 tablespoons parsley leaves, chopped2 tablespoons chives, chopped1 tablespoon dill, chopped

Ingredients

3 tablespoons olive oil1 ^1/2 tablespoons Dijon mustard1 lemon, zest and juice1 teaspoon honey Salt and pepper to taste

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaRaspLadleLarge pot with lidCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender. Drain and let cool slightly.

In a large bowl, whisk together Dijon mustard, lemon juice and zest, and honey. Continue to whisk while slowly adding the olive oil. Season with salt and pepper to taste.

Thinly slice the radishes and shallot. Soak the shallot in cold water for a few minutes. Drain well and dry.

Add warm potatoes to the dressing and gently toss until combined. Fold in radishes, shallots, and herbs.

Adjust seasoning as needed. Let sit for at least 15 – 20 minutes before serving to allow flavors to develop.