Chef Crenn’s Potato Salad

Zubereitung

Peewee potatoes are a variety of fingerling that are harvested when they’re less than 2 inches/5 cm long. They’re creamy and thin-skinned, requiring no peeling. They make a delicious base to this vibrant potato salad, which gets an abundance of flavor from cornichons, capers, fresh herbs and crispy fried garlic and shallots.

*This recipe originally ran in the US on HexClad.com.

1. In a HexClad 5QT/5 L Hybrid Saucepan, cover potatoes with cold water by at least 1 inch/2½ cm. Add a few generous pinches of salt and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are just tender, 5 to 7 minutes; drain well.

2. In a HexClad 2QT/2L Hybrid Saucepan, heat grapeseed oil and garlic over medium heat, stirring, until garlic turns light golden, about 6 minutes. Using a slotted spoon, transfer garlic to a paper-towel lined plate. 

3. Add shallot to saucepan and cook, stirring occasionally, until golden, 3 to 4 minutes. Using a slotted spoon, transfer shallot to plate with garlic.

4. In a HexClad 12"/30 cm Hybrid Fry Pan, heat olive oil and butter over medium-high. Add boiled potatoes, cut side down, in a single layer; season with salt. Cook until golden and crispy on the bottom, about 5 minutes. Using a slotted spoon, transfer crisped potatoes to another paper-towel line plate. Let cool 5 minutes. 

5. Meanwhile, in a large bowl, whisk mayonnaise with both mustards and season with salt and pepper. Stir in cornichon and capers.

6. Spoon warm potatoes into bowl with dressing. Add chopped parsley, lemon zest and juice and toss to coat. Transfer to a serving platter and top with some of the fried garlic and shallot. Garnish with torn dill sprigs or tarragon, as well as more parsley. Serve warm with remaining fried shallot and garlic on the side.