Warm Two-Potato Salad with Mustard-Tarragon Vinaigrette

More Time at the Table

14 years ago

Necessity is the mother of invention.
As is a determination to use what’s available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani. I had, however, eaten the side that went with it for lunch. Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.

If this were in your fridge, you’d heat it up for lunch, too. Along with a nice big shard of parm Lani brought over Friday night as a “coming to dinner” gift. Yow.

Anyway, when it came time for dinner tonight (and we are eating outside every night now), it was kind of, “Well, I know what half of it is.” The rest I had to throw my eyes around the kitchen for. Bad grammar, too. I spy:

sweet potatoes
Idaho potatoes
shallots
fresh tarragon (out the back door)
red bell pepper (in the frig)
broccoli

And what to with it? My first idea was to grill the potatoes and make a salad, but I didn’t want to heat the stove long enough for my big cast iron grill. It was warm. Dave was busy upstairs; I decided to not have him pull out the big Weber grill outdoors for me. My 14″ saute pan was on the stove clean from yesterday’s frittata. A little olive oil, a little chop, and the salad began. Here’s how:

warm two-potato salad with mustard-tarragon vinaigrette 4 servings for a side (2 for a main course)

2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon each fresh ground black pepper and crushed red pepper

In a large sauté pan, heat olive oil, salt and peppers over medium heat. Add:

1 each: large Idaho and sweet potato, medium diced (peel sweet potato only)

Cook, stirring often, until softened but not tender. Add:

1 small head of broccoli, trimmed and cut into small florets (about 1 cup)
1 large red bell pepper, small dice

Cook, stirring often, until broccoli is a bit browned (not done) and potatoes are tender. Add:

1 shallot (slice half for salad; mince the other half for vinaigrette)

Cook another two minutes or so until shallot is softened. Spoon into a large bowl and toss with vinaigrette (recipe below). Top with

1 tablespoon fresh lemon juice

2 tablespoons grated aged Gouda cheese or Parmesan cheese

Serve warm or at room temperature.

vinaigrette:

Whisk together:

1/2 large shallot, minced (see above-you’ll use other half with potatoes)
2T white wine vinegar
1/2 t Dijon mustard
1T minced fresh tarragon (or 1 t dried)
pinch salt and pepper

Drizzle in, whisking, until well combined or emulsified:

4T olive oil

Done!

♥
Done just in time to see an episode of Downton Abbey. (I got Season 2 for Mother’s Day.)
And talk to my daughter for a while. I miss her so; she’s out doing her pastor thing in Niagra Falls. Thanks, God.