Potato Salad with Chèvre Mayonnaise

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Potato Salad with Chèvre Mayonnaise

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 6 Preparation Time :0:00

Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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2 pounds russet potatoes -- scrubbed

1 tablespoon Dijon mustard

1 shallot -- minced

2 cloves garlic -- minced

1 tablespoon minced Italian parsley

1 tablespoon Champagne vinegar of white wine vinegar

Juice of 1 lemon

2/3 cup extra virgin olive oil

Kosher salt

Black pepper in a mill

8 (8 to 10) scallions, green and white parts -- cut into

thin rounds

3 ribs celery -- diced

15 radishes -- sliced

6 ounces pitted black olives -- sliced

1 pint cherry tomatoes, halved

3 hard-boiled eggs -- sliced

1 cup Chèvre Mayonnaise (recipe below) -- at room temperature

Chèvre Mayonnaise

1 egg yolk, at room temperature

1/2 cup extra virgin olive oil

8 ounces young (not aged) chèvre, such as chabis -- broken into

small

pieces, or 8 ounces fromage blanc

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

3 cloves garlic -- crushed and minced

3 tablespoons minced black olives

1 tablespoon snipped chives

1/2 teaspoon kosher salt

1/2 teaspoon fresh-ground black pepper

 

Cook the potatoes in a large pot of rapidly boiling water until they are tender

but not mushy, about 25 minutes.

 

While the potatoes cook, make a mustard vinaigrette: Combine the mustard,

shallot, garlic, parsley, vinegar, and lemon juice in a small bowl, and whisk in

the olive oil. Taste, and season with salt and pepper.

 

Drain the potatoes thoroughly, let them cool slightly, and slice them thin.

Place them in a medium mixing bowl, pour the mustard vinaigrette over them, and

toss thoroughly. Set the bowl aside for 30 minutes.

 

Add the scallions, celery, radishes, olives and half of the tomatoes to the

potatoes, and toss together. Add the eggs and toss quickly and lightly. Fold in

the Chèvre Mayonnaise, add several turns of black pepper, taste, and correct the

seasoning with salt and pepper. Scatter the rest of the tomatoes over the top.

Serve immediately, or store, covered in the refrigerator for up to 3 days; bring

to room temperature before serving.

 

Chèvre Mayonnaise:

In a medium mixing bowl, whisk together the egg yolk and half of the olive oil.

When the mixture is smooth, use a fork to incorporate half over the chèvre. When

the mixture is smooth again, add the remaining cheese. Using a whisk, add the

remaining olive oil and the mustard and lemon juice. Whisk vigorously until

smooth. Fold in the garlic, olives, and chives. Taste, and season with salt and

pepper. Use immediately, or refrigerate, covered for up to 1 week.

 

Variation: o make the mayonnaise in a food processor, place the egg, chèvre,

mustard, lemon juice and garlic in the work bowl and process until smooth. With

the machine running, drizzle in the olive oil in a steady stream. If necessary,

stop to scrape down the mixture from the sides of the bowl. Using a rubber

spatula, transfer the mayonnaise to a bowl, fold in the olives and chives,

taste, and season with salt and pepper.

 

 

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NOTES : If you don't want to make Chèvre Mayonnaise, add 2 tablespoons Dijon

mustard and 3 tablespoons minced black olives to 3/4 cup of commercial

mayonnaise, and continue as directed. The salad won't be quite as rich, and it

will be closer to traditional potato salad. Both version are delicious.