Warm Potato Salad | Foods & Cooking

This heat potato salad comes from the kitchen of David Koehn, chef de cuisine for Chicago’s Paramount Team. The dish is adaptable ample to provide as a starter, side dish or main course topped with your decision of protein.

Potato salad

Warm Potato Salad

  • 3 slices dark rye or pumpernickel bread (about 3 ounces)
  • 10 peppercorns
  • 4 sprigs refreshing thyme
  • 1 bay leaf
  • 1 garlic clove, smashed with aspect of chef’s knife
  • 1 compact sprig new rosemary
  • 1½ lbs unpeeled fingerling or infant Yukon Gold potatoes
  • ¼ cup salt
  • 1 lemon
  • 3 whole boquerones (Spanish pickled white anchovies), finely chopped
  • 1 egg yolk
  • 3½ Tbsp thinly sliced clean chives (set aside 2 Tbsp for garnish)
  • 2½ Tbsp chilly water
  • 1½ Tbsp chopped clean dill fronds
  • 1½ Tbsp chopped contemporary parsley leaves
  • 2 tsp chopped fresh new tarragon leaves
  • 1½ tsp roasted garlic or garlic puree
  • 1 tsp chopped fresh thyme leaves
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ⅔ cup canola or vegetable oil
  • 5 ounces child arugula (or substantial arugula leaves reduce into lesser items)

Preheat oven to 300°F. Area bread on cookie sheet and bake 15 to 20 minutes or until fully dry and frivolously toasted. Set aside bread to neat. Increase oven temperature to 350°F.

David Koehn

Chef David Koehn

Meanwhile, get ready potatoes: Reduce 6-inch square cheesecloth. Put peppercorns, thyme, bay leaf, garlic and rosemary in centre pull corners alongside one another, then tie with kitchen area string to enclose tightly to make a sachet. Location sachet, potatoes and salt in 4- to 6-quart saucepan include potatoes with cold water and heat to boiling above substantial warmth. Lower warmth and simmer about 10 minutes or until finally potatoes are fork-tender. Drain potatoes nicely discard sachet. Spread potatoes on substantial rimmed baking pan to permit steam to escape. 

Get ready dressing: From lemon, grate zest into medium bowl with small strainer set more than bowl to catch seeds, squeeze juice from lemon into bowl. Insert remaining dressing elements apart from oil stir with whisk to merge. In sluggish, steady stream, pour in oil and stir with whisk constantly and vigorously to emulsify dressing.

Area potatoes in oven and bake 6 to 8 minutes. The moment toasted bread has cooled, crumble in food processor or put in plastic bag and crumble with rolling pin.

To assemble salad, in large bowl, toss warm potatoes and arugula with generous total of dressing divide into 4 bowls and sprinkle liberally with breadcrumbs and reserved chives for garnish.

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