Spring Vegetable Potato Salad with Beef Fat and Mustard Dressing
Serving: 4
Time to cook: 40 minutes
Josh Morin
Executive Chef at Major Tom
Ingredients
- 1 1/2 lbs (680g) new potatoes
- 1 cup (150 g) baby radishes
- 1 cup (150 g) snap or snow peas
- 1/4 cup (15 g) fresh chervil
- 2 shallots
- 1/2 cup (30 g) fresh chives
- 1/4 cup (15 g) fresh tarragon
- 1/2 cup (20 g) fresh pea shoots
- 1/4 cup (60 ml) beef fat or olive oil
- 1/2 cup (120 ml) olive oil plus more to finish
- 2 Tbsp (30 ml) Maille Old Style Mustard
- 1/4 cup (60 ml) Maille White Wine Vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
Preparation
- Place your potatoes in a large pot, cover with cold water and season with the 2 tbsp of kosher salt. Bring potatoes to a boil and then turn down to a medium simmer.
- While your potatoes are cooking, finely chop the chives, tarragon, chervil and shallots. Set aside.
- Cut radishes and peas into 1/2 inch pieces. Set aside. (You don’t want your vegetables to be cut too small as they add a nice crunch to your salad.
- To make the dressing, in a small pot over low heat, add the beef fat and heat until melted. To the beef fat, add the olive oil, vinegar, mustard and shallots, whisk to combine. Set aside and keep warm.
- Once the potatoes are tender, strain them. With a paring knife gently peel the potatoes while they are hot. (The potatoes can be kept with skin on if preferred, though peeling them brings a nice elegance to the dish.
- Once the potatoes are peeled and still hot, cut them into 1 inch size pieces. (If the potatoes cool down before they are peeled, you can always reheat them after they are peeled in some boiling water) .
- In a large bowl, dress the warm potatoes with the warm beef fat dressing.
- Add the chopped herbs, radishes and peas, and toss to combine. Season to taste with salt and freshly ground black pepper.
