Cooking with Matanzas Creek

Purple Potato Salad

Purple Potato Salad with Peas, Dill & Tarragon

Serve with Matanzas Creek California Chenin Blanc

Ingredients

  • 2 lb small purple potatoes, sliced crosswise 
  • 1⁄8 inch thick on a mandoline 
  • 1⁄2 cup red wine vinegar 
  • Kosher salt 
  • 1⁄3 cup julienned preserved lemon rind, in 1-inch strips (page 287) 
  • 1⁄2 cup Meyer lemon olive oil 
  • 1 tablespoon freshly squeezed lemon juice 
  • 2 tablespoons Champagne vinegar 
  • 2 lb English peas in the pod 
  • 2 large heads yellow Belgian endive, cut into 3⁄8-inch-wide rings 
  • 1⁄3 cup chopped fresh dill leaves 
  • 2 tablespoons chopped fresh tarragon leaves 
  • 1⁄4 cup minced fresh chives 
  • 1⁄8 teaspoon freshly ground black pepper 

 

Preparation

To cook the potatoes: In a large pot, combine the potatoes, red wine vinegar, 6 tablespoons salt, and 2 qt water and bring just to a boil over high heat. Reduce the heat to a slow simmer and cook for about 15 minutes, until the potatoes are tender. Be careful not to let the potatoes boil or they might fall apart. 

Meanwhile, make the lemon vinaigrette: In a blender, combine 4 tablespoons of the preserved lemon rind, the lemon olive oil, lemon juice, and Champagne vinegar and process until emulsified and smooth. 

When the potatoes are ready, drain well, transfer to a medium bowl, and toss with 1/4 cup of the vinaigrette. Let cool while you blanch the peas. The potatoes can be prepared up to this point 1 day in advance of serving and stored in the refrigerator. 

To blanch the peas: Shell the peas; you should have 11/2 to 2 cups. Bring a medium pot of salted water to a boil over high heat. Meanwhile, fill a medium bowl with water and ice. Add the peas to the boiling water and blanch for 11/2 minutes. Drain immediately and plunge the peas into the ice bath to halt the cooking. As soon as the peas are cold, remove from the ice water and spread on a paper towel to dry. 

To serve: In a large bowl, combine the potatoes, peas, endive, dill, tarragon, chives, the remaining 5 teaspoons preserved lemon rind, and the remaining vinaigrette. Season with 1 teaspoon salt and the pepper and toss gently to mix. Serve at room temperature.