French Potato Salad

whyy-frenchpotatosalad640x360

Recipe courtesy of Maite Gomez‐Rejón

Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.

Photo Credit: Flickr

Yield: 6 servings

Course:
Cuisine:

Ingredients

  • 1 pound small white potatoes
  • 1 pound small red potatoes
  • 1/4 cup white wine
  • 1/2 pound French green beans
  • 1/2 cup capers
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, pitted
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 10 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons thyme

Directions

  1. Bring a large pot of salted water to a boil and cook for 20 to 30 minutes, until cooked.
  2. While the potatoes are cooking, blanch the green beans in boiling salted water for 3 to 5 minutes, until barely tender.
  3. Drain and immerse in ice water to stop them from cooking.
  4. Drain again.
  5. When potatoes are cooked through, drain and cut in half or quarters.
  6. Place in a large bowl. Toss gently with the wine and allow to soak into the potatoes.
  7. Combine the vinegar, mustard, 1⁄2 teaspoon salt and pepper in the olive oil and whisk.
  8. Add the vinaigrette to the potatoes.
  9. Add the green beans, capers, tomatoes, red onion, olives, fresh herbs, 1 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and toss.
  10. Taste, adjust seasoning and serve cold or at room temperature.
Presented by: