Heirloom Potato Salad with Green Garlic Aioli, Pickled Shallots, Fennel, and Snap Peas
Source: Leif Hedendal, local chef.
Recipe Type: Salads | Seasons: Spring
This recipe was demonstrated at CUESA’s Market to Table programs on May 9, 2009.
Serves 6
INGREDIENTS
¼ cup shallots, thinly sliced
¼ cup red wine vinegar
Sea salt
2 pounds heirloom potatoes, washed and cut into 1-inch chunks
¼ pound snap peas, strings removed
1 medium size fennel bulb
2 egg yolks
1tablespoon Dijon mustard
¼ cup green garlic, roughly chopped
1 cup extra-virgin olive oil
Fresh-ground black pepper
Smoked paprika, to taste
PREPARATION
-
Marinate the shallots in the red wine vinegar and a few pinches of salt.
- Put the potatoes in a pot with enough water to cover and a couple tablespoon of salt. Bring to a simmer. When potatoes are just cooked through, drain them and spread them out on a tray to cool.
- Put on another medium size pot of salted water on to boil. Prepare a bowl filled with ice water. Chop the snap peas into ½-inch pieces. Blanch the peas in boiling water for about a minute. Drain and shock peas in the ice water. Drain once cool.
- Shave fennel bulb with a mandoline or slice finely with a knife.
- In a blender, combine the egg yolks, mustard, green garlic, olive oil, and a few pinches of salt. Blend until thick like mayonnaise. If it becomes too thick, thin the aioli with some of the vinegar marinating liquid from the shallots.
- Drain the shallots. Combine the potatoes, shallots, fennel, snap peas, and aioli in a bowl. Taste and check for seasoning.
- Serve and garnish with pepper and paprika.
Photo by Barry Jan.
