october 16, 2015

As the nights grow cool and frost becomes inevitable, I try to think of recipes to use my tender herbs before they become dormant. Late autumn and winter cold leave me only rosemary. Not that that’s a bad thing; seasonality makes me appreciate what I have when I have it available.

Fairly soon, I must say goodbye to homegrown basil and  mint and hello to rosemary and ginger for my cool weather herb flavors. For now, I’m cooking up a storm with what is still lovely in the garden.

garlic chives in all their blooming glory

garlic chive blossom in the garden

My absolute favorite starch, and best blank canvas for any herbal accompaniment, is the potato. You can’t go wrong with an herbed potato salad, served chilled or at room temp, or lightly warmed. Potatoes are comforting breakfast companions and, in my opinion, the better half of the standard Meat and Potatoes.

Here is an easy, pleasing side dish that is best served on the day it is made. You can make the herbal dressing ahead by a day or so, but  potatoes in a vinaigrette tend to lose their creamy starchiness and take on a dry texture after the first day. My guests and I had no problem making this potato salad all gone, so that leftovers were not even an issue. Hope you do the same!

Parsley Chive Potato Salad

recipe by Michele Humlan, The Good Eats Company                                                    

makes 6-8 servings

ingredients

2 pounds baby potatoes, cut in halves
kosher salt
1 cup loose pack Italian parsley, leaves and tender stems
⅓ cup loose packed chives – any type – I used garlic chives
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
1 large pinch finely ground white pepper
4 ½ tablespoons neutral oil like canola

directions

1. Cover potatoes with water in large heavy saucepan with a hefty pinch of kosher salt, bring to boil and then simmer gently  until easily pierced by knife, about 12-15 minutes.
2. Drain potatoes in colander thoroughly and set aside to cool to room temperature (if serving a warm potato salad, add to vinaigrette immediately).
3. Dressing may be made a day ahead or right before tossing with potatoes.
4. Finely chop both herbs and whisk in mixing bowl with mustard, vinegar, salt and pepper.
5. Whisk in oil until smooth and add potatoes to bowl, tossing gently with clean hands or spatula.
6. Potato salad will benefit from sitting about one hour before serving, either in the refrigerator or, if you prefer, at room temperature. If you cannot wait, it tastes good in the warm state, too.