French Tarragon Shallot Potato Salad with Charred Lemon

• 2 1/2 Pounds Yellow Potatoes – 1/2 inch cubes
• 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
• French Tarragon Shallot Vinaigrette – recipe below
• 1/4 Cup Dry White Wine
• 1 Shallot or 1/4 Cup – thinly sliced or minced
• 1 Garlic Clove – minced
• 1 1/2 Teaspoons Sea Salt – or to taste
• 1/4 Teaspoon Black Pepper – or to taste
• 1/2 Cup Red Cabbage – minced
• 3/4 Cup Scallions – thinly sliced
• 1 Cup Fresh or Frozen Peas – thawed

French Tarragon Shallot Vinaigrette – for the whole recipe click here.

• 2 Tablespoons Fresh Tarragon – roughly chopped
• 1 Medium Shallot (about 2 tablespoons) – minced
• 2 Cloves Garlic – minced
• 1/2 Cup Extra Virgin Olive Oil
• 1/4 Cup Champagne Vinegar
• 1 Tablespoons Lemon Juice – fresh squeezed
• 1/2 Teaspoon Dijon Mustard
• 1/2 Teaspoon Sea Salt or to taste
• Dash Black Pepper

Charred Lemon

• 2 Organic Lemons – sliced to 1/4 inch
• Extra Virgin Olive Oil
• Sea Salt

Garnish

• Charred Lemon Rings – one slice per serving
• Scallions
• Pecorino Cheese – optional

Instructions:

Potatoes

Dice the potatoes into half inch chunks and put in a large pot covered in water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and then dump them into a large bowl.

Vinaigrette

Add mustard, lemon juice, garlic, salt and pepper to a medium bowl and whisk together.  Next whisk in the vinegar, tarragon, shallots and slowly whisk in the olive oil.

Charred Lemon

Slice the lemons no less than a 1/4 inch or the flesh will dissolve. Lightly coat in olive oil and lightly sprinkle with fine sea salt.  Turn on the burner to medium-high heat.

Heat up a cast iron skillet or in the frying pan and when hot add the lemons in a single layer. Cook until the lemons just beginning to char then flip to cher the other side.  (about 2 -3 minutes on each side)

Assemble

Add the peas to a bowl of water to thaw.

While the potatoes are cooking, prep and then mix the garlic, shallots salt and pepper into the wine.  Set aside.

While the potatoes are hot, pour the wine mix over the potatoes and gently toss a few times.  Let sit for 5 minutes then add the vinaigrette, peas, cabbage, and scallion.  Carefully stir everything together.  The dressing will soak into the potatoes so don’t worry if it is pooling at the bottom of the bowl.  Stir before serving.  Top with a little more scallions, pecorino and charred lemons.

Health benefits:

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,