Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette Recipe
French mayonnaise makes for classy spud salad
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Modeled after the French mayonnaise mix, this savory Provençal potato dish is welcomed at any picnic.
- Preheat the oven to 400 degrees F.
- Put the fingerling potatoes on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time, until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
- Set the roasted potatoes aside to cool. The potatoes can easily be prepared in advance, covered, and refrigerated.
- Slice the fingerling potatoes cross wise into 1/2-inch thick pieces and put into a mixing bowl. Add the vinaigrette, crème fraîche, dill and shallot.
- Toss to evenly combine the ingredients. Season with salt and pepper. Serve room temperature, chilled or warm.
For the vinaigrette:
In a small bowl, combine the saffron with hot water. Stir to combine. Allow it to sit for a couple of minutes to bleed out the saffron’s yellow color.
In a blender, combine the egg yolk, mustard, lemon, turmeric, saffron (along with the water), salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Stir in 1 tablespoon of water or lemon juice to thin out if needed.
Cover and refrigerate until ready to use. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.
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