Warm goes well with comfort food. And as fall approaches, this warm potato salad is comforting and delicious. A very French way to serve potato salad, the dressing infuses flavor into the potato, and avoiding refrigeration avoids the potential for a stiff, starchy structure to the potato. This keeps them soft and moist. But eat them soon after preparing for the best effect.
1-1/2 lb baby potatoes, I used a mix or red, purple and golden
12-15 seedless red grapes, halved
Dressing:
1 Tbsp best Dijon mustard
2 Tbsp red wine vinegar
1 Tbsp sherry vinegar (or red wine)
3 Tbsp EVOO olive oil
1/8 tsp salt
freshly ground black pepper
1 clove garlic, minced
2 tsp fresh tarragon leaves, minced
1 Tbsp fresh parsley leaves, minced
Cover the potatoes in a medium pot with cold water. Bring to a boil and salt generously. Cook over a gently boil just until the potatoes are soft to the tip of a knife.
Meanwhile whisk together the dressing in a large mixing bowl.
When the potatoes are done, drain and allow them to cool just enough to handle. Slice each in half - I don’t peel them, you may if you wish.
Serve very soon, warm or at room temperature - do not refrigerate. Serves 4-6.
Cook’s Note: My mother in law made what can be described as the best French Warm Potato salad, as her kids will attest! She used the classic approach of adding a tablespoon of consumée and a tablespoon of white wine to help allow the dressing to absorb int the warm potato without the oil sealing up the pores before adsorption. I didn’t have these on hand so I did not include, but they would be a welcome addition if you have them on hand.
Even though it seems sacrilege to refrigerate these potatoes as leftovers, I of course have. And honestly they were delicious even if not completely as soft and velvety as when warm.
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