by healthierkitchen
View
my 36 recipes »
Photo by healthierkitchen
A&M's Testing Notes:
Expand Collapsehealthierkitchen's Notes:
Expand2 pounds washed new red potatoes, halved or quartered if larger. I like the small ones - about 1 inch diameter when whole. You could also use baby Yukon Golds or fingerlings Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1 teaspoon whole grain mustard Ask a question about this ingredient
1 tablespoon red wine or champagne vinegar Ask a question about this ingredient
1/4 cup best quality olive oil Ask a question about this ingredient
couple pinches salt, more to taste Ask a question about this ingredient
few grinds pepper, more to taste Ask a question about this ingredient
scant 1/4 cups thinly sliced green garlic (the kind that look like fat scallions) or two cloves minced garlic if later in the season Ask a question about this ingredient
1/4 cup thinly sliced spring onions or scallions, plus one extra tablespoon for garnish (or even two small shallots, finely minced) Ask a question about this ingredient
1 cup pea shoots, roughly chopped - from a few large handfuls Ask a question about this ingredient
Put cut potatoes in a large saucepan and cover with water by about 1/2 to 1 inch. Salt water lightly. Bring to a rolling boil and then lower to a low boil for approximately 8 - 10 minutes until fork-tender.
Ask a question about this stepWhile the potatoes cook, in a large bowl, whisk the mustards and vinegar together. Add the olive oil in a stream, whisking as you add. Add salt and pepper. Add the green onions and green garlic to the vinaigrette and toss. Let stand while you wait for the potatoes to finish cooking.
Ask a question about this stepWhen potatoes are fully cooked, drain in a colander and pat dry lightly if they are still wet. Immediately add potatoes into the bowl with the vinaigrette. Mix gently.
Ask a question about this stepAdd in the chopped pea shoots and toss gently but well. Taste for salt and pepper.
Ask a question about this stepGarnish with reserved green onions or scallions.
Ask a question about this stepServe still warm or at room temperature. If you make this earlier in the day, refrigerate in the interim, but take out about 1/2 hour before you want to serve so that the salad can come back to room temperature.
Ask a question about this stepThanks Midge! Green garlic and spring onions, as well as pea shoots are up here in the DC area - have you seen them up your way yet?
I'm down south in Charleston now and yes, just found some green garlic and lovely spring onions. So your salad will be made soon! Haven't seen pea shoots though (sadly, no ramps either).
So GOOD!!! I used baby arugula instead of the pea shoots though. Definitely a keeper.
Thanks! Any Spring green should be delicious.
Cathyeats - if you're so inclined, we've been seeing the green garlic in farm stands in DC. Maybe NY too? Hope you like it!
What a great vinaigrette. I added celery, french radishes, green beens and substituted spinach for the pea shoots!!! Delicious. Will absolutely make this again.
Thanks! Glad you liked it. Great addition of crunchy veggies!
Many thanks for the Editor's Pick
Looks WONDERFUL! Can't wait to make it this weekend for a graduation bbq.
Thanks Charis!!!
thank you! thank you!
I love them too and am always trying to come up with ways to use them!
Mmmmm, I love pea shoots!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Love your dressing and the pea shoots addition is brilliant. Saved!