Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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Cherry Tomato, Cucumber & Mint Salad
This low-maintenance salad is light and bright—perfect for a picnic!
Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
½ cup crème fraîche
¼ cup minced shallots
¼ cup finely chopped mint
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
Freshly ground pepper
Method:
1. In a colander set over a bowl, toss the cucumbers with the salt and let stand for 1 hour. Rinse the cucumbers and pat dry.
2. In a medium bowl, mix the crème fraîche with the shallots, mint, lemon juice and zest and a generous pinch of pepper. Add the cucumbers and tomatoes, toss to coat and refrigerate for a few hours. Stir the salad just before serving.
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Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Ingredients:
2 pounds fingerling potatoes
6 tablespoons crème fraîche
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
1 cup chopped apple
4 stalks celery
½ cup roughly chopped toasted walnuts
½ cup roughly chopped fresh flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
2. In a large bowl, whisk together the crème fraîche, vinegar, mustard, and ¼ teaspoon each salt and pepper.
3. Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the apples, celery, walnuts, and parsley.
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Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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Buttermilk Ranch Potato Salad
Tossed with a plethora of fresh herbs including cilantro, dill and chives, this potato salad is incredibly fresh-tasting.
Ingredients:
3 pounds baby red potatoes, cut into 1-inch pieces
⅓ cup coarsely chopped fresh cilantro
⅓ cup coarsely chopped fresh chives
⅓ cup coarsely chopped fresh dill
¾ cup well-shaken buttermilk
½ cup plain Greek yogurt
⅓ cup mayonnaise
⅓ cup finely-chopped scallions (green parts only)
3 cloves garlic, finely chopped
1 teaspoon kosher salt, plus more as needed
Black pepper
Method:
1. Place 1½ to 2 inches of water in the bottom of a large pot. Place a steamer basket in the pot and add the cut potatoes to the basket. Bring the water to a boil over high heat and then reduce the heat to medium-high. Cover and steam the potatoes until knife-tender, stirring once or twice to ensure the potatoes in the center are evenly cooked, 25 to 30 minutes.
2. Transfer the potatoes to a large bowl. Let cool at least 30 minutes before dressing; the potatoes should be room temperature. Meanwhile, make the dressing.
3. Place the cilantro, dill, and chives in a medium bowl and stir to combine. Remove 3 tablespoons of the mixture to a small bowl and set aside for garnish.
4. Add the buttermilk, yogurt, mayonnaise, scallions, garlic and 1 teaspoon salt to the medium bowl of herbs. Season with pepper and whisk to combine. Refrigerate the dressing until the potatoes are ready.
5. Pour the buttermilk dressing onto the potatoes and fold it in gently until the potatoes are fully dressed. Taste and season with salt and pepper as needed. Transfer to a large serving bowl. Scatter the reserved herb mixture on top.
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Smoky Potato Salad with Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets a hit of smoky-sweet flavor courtesy of crispy bacon and barbecue sauce.
Ingredients:
4 pounds fingerling potatoes
½ pound bacon
1¼ cups mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry vinegar
2 celery ribs, diced
1 small red onion, diced
¼ cup chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.
2. Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.
3. In a large bowl, mix the mayonnaise with the barbecue sauce, mustard and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.
4. Add the celery, red onion and parsley to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and then serve at room temperature.
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Roasted Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Ingredients:
1, 2-2½ pound Winter Density pumpkin, quartered and seeded
2 tablespoons olive oil
2 teaspoons sea salt, plus additional
for seasoning the soup
4 tablespoons unsalted butter
½ cup diced Cipollini onion
1 cup diced Yukon Gold potatoes
1 garlic cloves, crushed
4 cups chicken stock
Fresh ground pepper
For Herb Crème Fraîche:
¾ cup crème fraîche, plus additional for garnish
2 teaspoons each fresh parsley (finely chopped) and thyme leaves
Sea salt and fresh ground pepper
Method:
1. Place pumpkin quarters in a baking dish and drizzle with 1 tablespoon olive oil and season with 2 teaspoons sea salt and fresh ground pepper. Roast at 350° for 45 minutes or until lightly browned. Scoop out cooked pumpkin and reserve.
2. Heat butter and remaining oil in a large stock pot. Add onion and garlic and
season with a pinch of sea salt. Sweat over low heat for about 20 minutes, stirring often. Do not brown.
3. Add the chicken stock, potatoes, and roasted pumpkin and season with salt and pepper. Bring soup to a simmer, and cover, cooking for about 15 minutes or until potatoes are very tender.
4. While soup is cooking, combine crème fraîche with fresh herbs and season with salt and pepper. Once soup is ready, purée it in batches in a food processor (or with an immersion blender). Stir in ¾ cup of crème fraîche. Add more chicken stock as necessary to achieve desired consistency. Garnish each serving with reserved crème fraîche.
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Purple Potato Salad with Baby Fennel
Fennel adds a subtle anise flavor to sweet, mild purple potatoes in this beautiful salad.
Ingredients:
2 pounds Russian Blue potatoes
¼ cup olive oil
2 tablespoons white vinegar
1 garlic clove, minced
2 cups mustard greens, torn
1 cup fennel fronds, sliced
Sea salt and fresh ground pepper
Method:
1. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
2. Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Serve at room temperature or chilled.
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Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.
Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.
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Sugar Snap Pea Salad with Radishes & Mint
This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.
Ingredients:
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped mint
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the crème fraîche, lemon juice and fresh mint. Season with salt and pepper to taste.
2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.
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