|Menu Part||Side Dish|
Chef Josh Loeb
Independence Golf Club
Fall Line and Tavern 19
Potatoes are in season year-round, and chef Loeb makes the most of them by combining different preparation techniques in one salad. He starts with several varieties of fingerlings, boiling some, baking others and frying the rest to crisp them for the garnish. Green beans and peas add pops of green to the dish.
1 tbsp. mayonnaise
1 tsp. whole grain mustard
1 tbsp. minced pickles
6 green beans, blanched and split down the seam into halves
1 tbsp. English peas, blanched
3 red fingerling potatoes, boiled, sliced and chilled
5 frisee leaves
2 tbsp. extra-virgin olive oil
Fleur de sel and freshly ground pepper, to taste
4 yellow fingerling potatoes, boiled and kept warm
2 Russian banana fingerlings, rubbed with olive oil and salt, baked until tender and kept warm
1 tsp. sour cream
1 chive, cut into ½-in. lengths
½ hard-cooked egg, halved
6 cherry tomatoes, oven-dried
2 thin slices pickled radish
1 fingerling potato, sliced thin, fried crisp and lightly salted
1. Paint the center of serving plate with mayonnaise and mustard in a wide stripe from corner to corner. Arrange minced pickles in one corner.
2. Toss green beans, peas, chilled red fingerlings and frisee with olive oil, salt and pepper to taste.
3. Toss the boiled yellow fingerlings with olive oil and reserve warm.
4. Cut a slit in the baked fingerlings and push ends to open a cavity in the center. Garnish with sour cream and chives.
5. Arrange all of the ingredients except crisp fingerling chips on plate in a random fashion over the mayonnaise and mustard stripe; top with fingerling chips so they stay crispy.
6. Drizzle remaining olive oil around edge of the plate. Sprinkle fleur de sel and fresh black pepper to taste over dish.
Photo courtesy of Idaho Potato Commission