Califonia Bountiful
Side Dish






Purple potato salad with peas, dill and tarragon recipe

Spring is the time to bring color back to your plate and this recipe accomplishes that! Pair with a crisp pinot gris for the perfect meal.

Chef Justin Wangler
Kendall-Jackson Wine, Sonoma County




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Ingredients

Serves 8

Preserved Meyer lemons
10 Meyer lemons
3 cups kosher salt

Purple potato salad
2 lb. small purple potatoes, sliced crosswise 1/8-inch thick on a mandoline
1/2 cup red wine vinegar
Kosher salt, to taste
1/3 cup julienned preserved lemon rind, in 1-inch strips (optional; see recipe)
1/2 cup Meyer lemon olive oil
1 tbsp. freshly squeezed lemon juice
2 tbsp. champagne vinegar
2 lb. English peas in a pod
2 large heads yellow Belgian endive, cut into 3/8-inch-wide rings
1/3 cup chopped fresh dill leaves
1/4 cup minced fresh chives
2 tbsp. chopped fresh tarragon leaves
1/8 tsp. freshly ground black pepper

 

Instructions

For preserved lemons: Have ready 2 (1-quart) widemouthed jars with lids. Quarter each lemon lengthwise, adding them to a large bowl as they are cut. Add 1 cup of the salt to the lemons and toss to coat evenly.

Divide lemons evenly between the jars, packing them down firmly. Divide the remaining 2 cups salt between the jars (1 cup per jar), pouring the salt over the lemons. Screw on the lids and refrigerate the jars, allowing the lemons to sit for 30 days before using.

To use the lemons, scoop out and discard the pulp and seeds and cut the rind as directed in individual recipes. The lemons will keep for up to 6 months. Makes 2 (1-quart) jars.

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

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

When 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.

Shell the peas. You should have 1 1/2 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 peas to boiling water and blanch for 1 1/2 minutes. Drain immediately and plunge peas into the ice bath to halt the cooking. As soon as the peas are cold, remove from ice water and spread on a paper towel to dry.

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




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