This is a re-purposing of a leftover potato salad enjoyed with a picnic lunch a day earlier. Here the potato salad is warmed in a skillet before being served alongside a brunch of baked eggs and bacon.
A recipe on Chow inspired this dish consisting of small new potatoes and sliced radishes dressed with a Dijon mustard vinaigrette then tossed with fresh herbs. As a side dish, this recipe serves 4. It can be served at room temperature, chilled or warmed.
- 1-1/2 pounds fingerling potatoes (small red or yellow new potatoes may be substituted)
- 5 radishes thinly sliced
- 1 medium shallot minced
- 1/4 cup champagne vinegar
- 1/2 tablespoon whole grain Dijon mustard (Maille mustard preferred)
- 1 pinch salt and 2 grinds black pepper, or to taste
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh chopped flat leaf parsley
- 1/4 cup chopped fresh herbs such as tarragon, oregano, dill, or chives in any combination
- Bring 4 quarts of salted water to boil.
- Cook the potatoes for 10 to 15 minutes in the boiling water or until a knifepoint penetrates easily. Drain, then spread the potatoes in an even layer on a rimmed baking sheet until cool enough to handle. Slice into 1/2” thick rounds and place in a large bowl along with the sliced radishes. Set aside.
- In a small non-reactive bowl, add shallots, vinegar, mustard, salt and pepper. Whisk these ingredients together while slowly adding olive oil.
- Add the vinaigrette dressing to the potatoes and radishes and toss to coat. Add the chopped herbs and toss again to distribute. Taste and adjust seasoning.
- To serve this salad warm, briefly sauté over medium heat until heated through.