French Heirloom Potatoes in Vinaigrette

Our very first recipe! Much thanks to food writer Caron Golden for sharing her discoveries & hard work with all of us.  She records her adventures with food at San Diego Foodstuff and San Diego News Network.

“To Market, To Market… With San Diego Foodstuff is your guide to the culinary treats found beyond our region’s homogeneous supermarkets–in ethnic markets, artisan bakeries, specialty gourmet shops, produce markets and more.” – San Diego Foodstuff

French Heirloom Potatoes in Vinaigrette Recipe
By Caron Golden
Serves 4

If you can have a favorite potato, mine is the little French heirloom potato. It’s a petite red oblong tuber, about three or four inches long, with flesh that’s a very dainty yellow hue. Instead of roasting potatoes, which I love to do, I slice these and boiled them briefly, then toss them with the Dijon Green Garlic vinaigrette, sliced kalamata olives and, yes, the greens from the green garlic. The dressing soaks into the potatoes, giving them both a terrific consistency and pronounced flavor from the garlic and mustard.

• 6 French heirloom potatoes, scrubbed and sliced into 1/2-inch pieces

• ½ cup Kalamata olives, sliced

• 1 stalk of green garlic

• ½ cup Dijon Green Garlic Vinaigrette (see below)

Boil potato slices in salted water until just tender. Remove from heat and drain.
Remove greens from the green garlic and chop coarsely.
Make vinaigrette. Combine all ingredients in a bowl and gently mix them together to avoid breaking up the potato slices. Let sit for about 20 minutes to let the potatoes fully absorb the dressing. Add more vinaigrette if necessary.
Dijon Green Garlic Vinaigrette
Makes 1 cup

• 1 head/stalk of green garlic, minus the greens

• 2 tsp. Dijon mustard

• 1/3 cup white wine vinegar

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1/4 tsp. sugar

• 2/3 cup olive oil

Mince head and white part of green garlic stalk.
Whisk together all the ingredients but the olive oil to blend. Then slowly whisk in the olive oil. Let sit for at least an hour to let the flavors come together. Taste and adjust seasonings.

**Photos & recipes courtesy of Caron Golden**