SALADE DE POMMES DE TERRE NOUVELLES GRILLÉES
This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise. As I tend to like to do, I’ve added a touch of maple syrup, which is a dream with potatoes. And the quantity of onions here is impressive. Don’t stint on them— you’ll see, it all goes together perfectly.
SPECIAL EQUIPMENT: Long metal skewers
PREPARATION AND GRILLING TIME: 25 to 30 minutes
DIFFICULTY LEVEL: Simple
— Susan Herrmann Loomis
Excerpted from French Grill by Susan Herrmann Loomis. Published by The Countryman Press, a division of W.W. Norton & Company. © 2018 by Susan Herrmann Loomis. Photos by © 2018 Francis Hammond.
Since this recipe is written for new potatoes, it’s also intended for young, spring to midsummer onions, which
are less hot than an aged, dried onion. Do your best to find those young onions. Also, you don’t need to peel the potatoes unless you really want to . . . their peels can be bitter.
| Servings |
| 4-6 people |
|
|
|
|
Since this recipe is written for new potatoes, it’s also intended for young, spring to midsummer onions, which
are less hot than an aged, dried onion. Do your best to find those young onions. Also, you don’t need to peel the potatoes unless you really want to . . . their peels can be bitter.
|
Ingredients
- 2 pounds potatoes washed, kept whole, drizzled with oilve oil, tossed, and sprinkled with fine sea salt
- 1 tablespoon sherry vinegar
- 1 tablespoon maple syrup
- fine sea salt
- 1/4 teaspoon pimet d'Espelette or a mix of hot and sweet paprika, or to taste
- 1/4 cup (60 ml) olive oil
- 1/3 cup (3 g) fresh tarragon leaves
- 1/4 cup (2.5 g) fresh flat-leaf parsley leaves
- Zest from 1 lemon, preferably organic
- 6 ounces (180 g) spring onions (not scallions), sliced paper-thin
- 1 head deep green or reddish lettuce, such as oak leaf, leaves rinsed, dried, left whole
- Herb springs, for garnish
Servings: people
Instructions
- Build a good-size fire in the barbecue, or light up the gas grill using all three burners. When the coals are red and dusted with ash, spread them in a tight, single layer, leaving a space around the edge of the coals; they need to emit concentrated heat. Set the grill over the coals.
- When the grill is hot, place the skewers on it, cover, and cook until they are browned on one side, which should take 4 to 5 minutes. Turn the skewers, brush the potatoes with any oil in the bottom of the bowl used for the potato recipe, and grill until they are tender through and golden, turning them again at least once, for a total of about 9 minutes cooking time. If using a gas grill, turn off the central burner after about 6 minutes and grill until the potatoes are tender.
- While the potatoes are grilling, make the vinaigrette. Place the vinegar and maple syrup in a large bowl and whisk together. Whisk in the salt and the piment d’Espelette, then whisk in the olive oil.
- When the potatoes are cooked through, remove them from the grill and slip them off the skewers and into the vinaigrette. Toss and let them cool.
- When the potatoes are cool, mince together the tarragon, parsley, and lemon zest and add to the potatoes along with the onions. Toss thoroughly. Taste for seasoning. Let the salad sit for at least 1 hour.
- To serve the salad, first adjust the seasoning. Then, transfer it to a serving platter that is lined with deep green lettuce leaves. Garnish with the herbs and serve.
