Le Jardin Bistro Herring And Warm Potato Salad Recipes

Steps:

• In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt. Add enough cold water to cover completely. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
• Drain the potatoes. While they are still hot, peel them with a small, sharp knife, protecting your hand from the heat with a folded kitchen towel. As each potato is peeled, cut it crosswise into 1/4-inch slices, letting the slices fall into a mixing bowl.
• Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil. Stir gently but thoroughly with a large spoon to combine the ingredients.
• Before serving, heat the broth in a large saute pan over medium-high heat. Add the potato salad and stir it gently just until the potatoes are thoroughly heated. Garnish with parsley or chives and serve immediately.

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

Steps:

• Bring a large saucepan of salted water to boil. Drop in potatoes, turn down heat to medium and cook until tender, about 25 minutes. Drain, allow to cool and cut into 1-inch chunks. Place in a large bowl.
• Melt butter in a small skillet over medium-low heat. Cook until butter turns golden brown, 2 to 3 minutes. Let cool.
• Slice dark greens from onion and cut some into slivers for garnish. Trim roots and discard. Cut bulb in half lengthwise and slice into slivers (about 1/4 cup).
• In a bowl, whisk together crème fraîche, horseradish, lemon zest and juice, kosher salt and pepper.
• Add the onion, herring and chives to the potatoes. Toss the crème fraîche dressing with the potato mixture and combine well. Pour the butter over the mixture and toss gently. Garnish with potato chips and onion greens.