Equipment
Ingredients
Potatoes
- 1000 g yukon gold or yellow potatoes, whole, scrubbed
- 30 g sea salt
Creamy Zesty Dressing
- 80 g crème fraîche
- 45 ml extra virgin olive oil
- 30 g whole grain mustard
- 30 ml lemon juice, freshly squeezed
- 15 ml apple cider vinegar
- lemon zest
- black pepper
Aromatics & Herbs
- 4 scallions, thinly sliced
- 5 g fresh rosemary, finely minced
- 15 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 366 kcal
- Protein
- 6 g
- Carbohydrates
- 47 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 3352 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 898 mg
- Calcium
- 60 mg
- Iron
- 2.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 128 mg
- Zinc
- 0.1 mg
- Vitamin A
- 84 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 95 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 17 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash potatoes thoroughly. Prepare the herbs: mince the rosemary, chop the parsley, and slice the scallions, separating the white parts from the green tops.
Place whole potatoes in the large stockpot and cover with cold water by 2-3 cm. Add the 30g of sea salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until completely tender when pierced with a knife.
While potatoes cook, whisk together crème fraîche, olive oil, whole grain mustard, lemon juice, vinegar, lemon zest, minced rosemary, and the white parts of the scallions in the large mixing bowl. Season with cracked black pepper.
Drain the potatoes in a colander. Return them to the empty hot pot and let them sit for 1-2 minutes off the heat to steam dry. This removes excess moisture and helps them absorb the dressing.
Transfer the hot potatoes directly into the bowl with the dressing. Using a potato masher or fork, gently crush the potatoes. Aim for a mix of creamy broken bits and large chunks; do not puree into a smooth mash.
Fold the mixture gently to coat all chunks in the dressing. Let stand for 5 minutes to absorb flavors. Garnish generously with the chopped parsley and scallion greens before serving warm.
Chef's Notes
- Dressing the potatoes while they are steaming hot is critical; as the starch molecules cool, they close up, but when hot, they drink up the vinaigrette.
- The 'white' parts of the scallion provide a sharper onion bite similar to shallots, while the greens offer a fresh, grassy finish.
- Yukon Gold or yellow potatoes are the ideal choice here; russets will fall apart too much, and red waxy potatoes won't absorb enough dressing.
- This dish bridges the gap between seasons—hearty enough for winter, but bright enough for spring.
Storage
Refrigerator: 3 days — Flavor improves overnight; gently reheat or bring to room temperature before serving.
Reheating: Microwave gently at 50% power or warm in a covered pan with a splash of water.
Troubleshooting
Potatoes are gummy or gluey
Cause: Potatoes were overworked or a food processor was used
Fix: Spread into a baking dish, top with breadcrumbs, and bake to create a crisp gratin texture to mask the gumminess
Prevention: Never use a blender; only mash by hand and stop while still chunky
Salad is watery/soupy
Cause: Potatoes were not steamed dry after draining
Fix: Let it sit for 15 minutes; the starch will eventually absorb more liquid, or smash more of the chunks to thicken the sauce
Prevention: Allow potatoes to sit in the hot, empty pot for 2 minutes after draining to evaporate surface moisture
Cultural Context
This recipe is a modern fusion of the American comfort staple, mashed potatoes, and the French style of dressing warm potatoes with vinaigrette (Pommes à l'Huile). It deconstructs the picnic potato salad to create a sophisticated side dish suitable for plated dinners.
