Thursday, March 4, 2010

Purple Potato Salad with Tarragon and Aioli

In the U.S. condiments are most often associated with hamburgers and hot dogs, such as mayonnaise, mustard, ketchup and pickle relish. But don't let that limit you. Condiments from other cuisines are usually intensely flavored sauces or pastes that are added to stews, soups and vegetable dishes to create complexly flavored dishes. Condiments in small doses pack a wallop of flavor and can change a dish on a dime. Think of Indian chutneys, Mexican hot sauces, or Moroccan harissa to name a few. Since I am currently in love with making condiments, I wanted to share how I use them in creative ways.

Here is a somewhat traditional potato salad - mayonnaise and vegetables - with a twist. Using Aioli instead of plain mayonnaise along with the tarragon green peppercorn mustard I recently made, plain old potato salad takes a whole new turn and feels spectacularly exciting. Using purple potatoes just made it so beautiful!

Purple Potato Salad with Tarragon and Aioli

4 fist size purple potatoes
1 tablespoon red onion, finely minced
1 stalk celery, finely minced
1 teaspoon fresh tarragon, minced
1 tablespoon tarragon vinegar
1 teaspoon salt
1 1/2 tablespoons aioli
1 teaspoon tarragon green peppercorn mustard
ground pepper

Cut potatoes into quarters and bring to boil in twice as much water to cover them. Drain when tender and place in mixing bowl. Cut into smaller pieces and sprinkle with cider vinegar and a pinch or two of salt and toss to coat. Add remaining ingredients and mix well. Chill to allow flavors to marry but serve at room temperature.


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