Garden Salad with Baked French Fries

Votes: 1

How to Make - Garden Salad with Baked Fries

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

This potato salad features everything you can find growing in your garden, but it stands out from other similar salads thanks to the superb flavor and texture imparted by the potatoes baked in the oven until golden brown. Small fingerling potatoes are used, which look beautiful in the salad and also require less baking time. Combine crispy potato slices with blanched snap peas, fresh cherry tomatoes, radishes, cucumbers, and a mix of fresh herbs, and dress the salad with a honey-infused vinaigrette. A great summer alternative to more caloric potato salads made with mayonnaise.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg fingerling potatoes, cut in half lengthwise
3 large shallots, diced
1/4 cup + 2 tablespoons extra-virgin olive oil
1 cup sugar snap peas, trimmed
2 tablespoons tarragon or white wine vinegar
1 tbsp Dijon mustard
1 teaspoon of honey
1 cup heirloom cherry tomatoes, large ones halved
2 cucumbers, diced
3 radishes, thinly sliced
0.5 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tbsp chopped fresh tarragon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, shallots, cherry tomatoes, cucumbers, radish, sugar snap peas, Dijon mustard, honey, tarragon

Cooking the dish according to the recipe:

Place a baking sheet on the bottom rack of the oven; preheat the oven to 425°F (220°C). Toss the potatoes and shallots with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Place on the hot baking sheet and bake in the oven, stirring halfway through, until cooked through and golden brown, 25 to 30 minutes. Let cool.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until bright green and crisp-tender, 1-2 minutes. Transfer to a bowl of ice water and cool. Drain and pat dry.

In a large bowl, combine the vinegar, mustard, honey, 1/2 teaspoon salt, and a few grinds of black pepper. Slowly whisk in the remaining 1/4 cup olive oil. Add the baked potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, green onions, and tarragon. Season with salt and pepper to taste and toss to combine.

Categories:

recipe / Summer dishes / Picnic / Salads / Vegetable salads / Potato dishes / French fries / Potato salads / Food Network - recipes / French cuisine